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Journal: Foods, 2022
Volume: 11
Number: 51

Article: Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan
Authors: by Min Huang, Yihan Mao, Yuzhu Mao and Hongshun Yang
Link: https://www.mdpi.com/2304-8158/11/1/51

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