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בבישול הם משמשים לייצור תחליפי גבינה, להקרמה והסמכה של תבשילים ולתיבול. הם ניחנים בטעם חזק המזכיר גבינת פרמזן ומשמשים כתחליף צמחי נפוץ לפרמזן. in contrast to baker’s yeast and brewer’s yeast which happen to be equally residing,

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