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Journal: Foods, 2022
Volume: 11
Number: 2643

Article: Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization
Authors: by Francesca Malvano, Mariachiara Laudisio, Donatella Albanese, Matteo d’Amore and Francesco Marra
Link: https://www.mdpi.com/2304-8158/11/17/2643

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