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Use of Vegetable Oils at Reduced Levels in Cake, Pie Crust, Cookies, and Muffins
P. T. Berglund, D. M. HertsgaardVolume:
51
Year:
1986
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1986.tb13899.x
File:
PDF, 627 KB
english, 1986