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June 27, 2024Food HydrocolloidsOpen Access

Fat stabilization techniques for the reduction of oil loss in high protein plant-based cheese

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SDStacie DobsonAMAlejandro G. Marangoni

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Dobson et al. (2024) studied this question.

synapsesocial.com/papers/68e62eabb6db6435875c1621https://doi.org/10.1016/j.foodhyd.2024.110362
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