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Journal: Gels, 2021
Volume: 7
Number: 220

Article: Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
Authors: by María Dolores Alvarez, Susana Cofrades, María Espert, Teresa Sanz and Ana Salvador
Link: https://www.mdpi.com/2310-2861/7/4/220

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