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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 María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador and Teresa Sanz
Link: https://www.mdpi.com/2304-8158/10/4/793

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