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Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour

✍ Scribed by Y. Mälkki; R.-L. Heiniö; K. Autio

Book ID
114200269
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
629 KB
Volume
6
Category
Article
ISSN
0268-005X

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