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Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties 163

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Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties 3 1 1 1 3 0 1

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Rubio Arraez, S. et al. - Effect of replacing sucrose with tagatose and isomaltulose.pdf 145
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