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1. Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

2. The impact of divergent algal hydrocolloids addition on the physicochemical, viscoelastic, textural, and organoleptic properties of cream cheese products

3. The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

4. The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

5. Východiská skúmania legitimity vo verejnej politike

6. Financial services offered by a multidisciplinary B2B network

7. FINANCIAL SERVICES OFFERED BY A MULTIDISCIPLINARY B2B NETWORK.

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