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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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