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Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt

✍ Scribed by Ewa Nebesny; Dorota Żyżelewicz

Book ID: 105898904
Publisher: Springer
Year: 2004
Tongue: English
Weight: 198 KB
Volume: 220
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-004-1009-z

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