# Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate

> Research article (Journal of Texture Studies, 2020) · cited 57× · AI/ML

**Wikidata**: [openalex:W3003179542](https://www.wikidata.org/wiki/openalex:W3003179542)  
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