Characterization of artisanal Bangladeshi Austagram cheese: physicochemical, colour, textural, sensorial, and functional properties

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作者：
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh [1 ]
2202, Bangladesh
不详 [2 ]
2202, Bangladesh
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来源：
Int. Dairy J. | 2025年 / 166卷
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D O I：
10.1016/j.idairyj.2025.106226
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摘要：
Pore size
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