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A Combination of Fat Replacers Enables the Production of Fat-reduced Shortdough Biscuits with High-sensory quality

✍ Scribed by Forker, Anne; Zahn, Susann; Rohm, Harald

Book ID: 118819835
Publisher: Springer-Verlag
Year: 2011
Tongue: English
Weight: 223 KB
Volume: 5
Category: Article
ISSN: 1935-5130
DOI: 10.1007/s11947-011-0536-4

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