# The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum

> Research article (Acta Scientiarum Polonorum Technologia Alimentaria, 2020) · cited 13× · AI/ML

**Wikidata**: [openalex:W4234185708](https://www.wikidata.org/wiki/openalex:W4234185708)  
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