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The effect of finely processed fiber fortification and cooking time on the quality of cooked pudding

✍ Scribed by W.J. Dahl; S.J. Whiting; G.A. Zello; J.D. Stanger

Book ID: 113968856
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 156 KB
Volume: 101
Category: Article
ISSN: 0002-8223
DOI: 10.1016/s0002-8223(01)80188-7

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