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Awad, R.A., Salama, W.M. and Farahat, A.M. (2014) Effect of Lupine as Cheese Base Substitution on Technological and Nutritional Properties of Processed Cheese Analogue. Acta Scientiarum Polonorum Technologia Alimentaria, 13, 55-64.
http://dx.doi.org/10.17306/J.AFS.2014.1.5

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