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Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties 131

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Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties 13 12 8 7 11 11 5

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Rodriguez;Puig;Hernando - Optimization of a sponge cake formulation with inulin as fat replacer: ....pdf 3

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