Effect of Rice Starch with Different Levels of Amylose Content on the Proximate Composition, Textural, and Thermal Properties of Plant-Based Cheese. J Biochem Microbiol Biotechnol [Internet]. 2025 Dec. 12 [cited 2026 May 11];13(2):74-80. Available from: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1140