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Effectiveness of White Bean Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Cheesecake

✍ Scribed by M. LoConte; J. Paglia Tanzman; S. Rangraj; S. Tanaka; B. Wekwete; R. Ghatak; K.P. Navder

No coin nor oath required. For personal study only.

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