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Journal: FoodsVolume: 10Number: 1549
Article: The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization
- Authors:
- Elahe Azmoon1,
- Farzad Saberi1,2,* and
- Fatemeh Kouhsari2,3
- et al.
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