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Physicochemical and sensory characteristics of foam mat dried ricotta cheese as a function of raw material composition and drying temperature
Authors:Ali Motamedzadegan,Shiva Rahmani,Mohammad Reza kasaai,Zeinab   Raftani Amiri
Affiliation:1. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran;2. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

Contribution: Conceptualization, Formal analysis, Supervision, Writing - review & editing

Abstract:
Keywords:
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