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Physical, Textural and Sensory Properties of Chocolate Cup Cakes Prepared Using Prune Puree as a Fat Replacer

✍ Scribed by A. Ackroyd; E. Sedlis; K. McArthur; T. Scheiner; B. Wekwete; R. Ghatak; K.P. Navder

No coin nor oath required. For personal study only.

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