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2025. Effect of Rice Starch with Different Levels of Amylose Content on the Proximate Composition, Textural, and Thermal Properties of Plant-Based Cheese. Journal of Biochemistry, Microbiology and Biotechnology. 13, 2 (Dec. 2025), 74–80. DOI:https://doi.org/10.54987/jobimb.v13i2.1140.