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Journal: Foods, 2021
Volume: 10
Number: 793
Article:
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
Authors:
by
MarÃa Dolores Alvarez, Susana Cofrades, MarÃa Espert, Ana Salvador and Teresa Sanz
Link:
https://www.mdpi.com/2304-8158/10/4/793
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