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Journal: Foods, 2017
Volume: 6
Number: 15

Article: Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology
Authors: by Christoph Silow, Emanuele Zannini, Claudia Axel, Markus C. E. Belz and Elke K. Arendt
Link: https://www.mdpi.com/2304-8158/6/2/15

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