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Application of aged egg in enabling increased substitution...

Application of aged egg in enabling increased substitution of sucrose by litesse (polydextrose) in high-ratio cakes

Andrew J Rosenthal
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Volume:
68
Year:
1995
Language:
english
Pages:
5
DOI:
10.1002/jsfa.2740680120
File:
PDF, 621 KB
english, 1995
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