Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach by Anna Vincová, Martina Polášková, Martin Stěnička, Kristýna Šantová, Vendula Kůrová, Barbora Lapčíková, Tomáš Gryger, Eva Lorencová, Zuzana Lazárková, Agnieszka Pluta-Kubica, Markéta Pětová, Ondřej Novosad, Richardos Nikolaos Salek

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