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Food Hydrocolloids 2016 / 5

Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

Tanti, Rachel, Barbut, Shai, Marangoni, Alejandro G.
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.05.032
Date:
May, 2016
File:
PDF, 1.80 MB
english, 2016
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