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Journal: Foods, 2021
Volume: 10
Number: 951
Article:
The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product
Authors:
by
Kleopatra Tsatsaragkou, Lisa Methven, Afroditi Chatzifragkou and Julia Rodriguez-Garcia
Link:
https://www.mdpi.com/2304-8158/10/5/951
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