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Journal: Foods, 2019
Volume: 8
Number: 66
Article:
Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
Authors:
by
Maja Benković, Tomislav Bosiljkov, Amela Semić, Damir Ježek and Siniša Srečec
Link:
https://www.mdpi.com/2304-8158/8/2/66
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