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Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose

โœ Scribed by S-D. Lin; C-F. Hwang; C-H. Yeh


Book ID
108825052
Publisher
Institute of Food Technologists
Year
2003
Tongue
English
Weight
95 KB
Volume
68
Category
Article
ISSN
0022-1147

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