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The Effect of Inulin as a Fat Replacement on Dough and Biscuit Properties
Authors:Magdalena Krystyjan  Dorota Gumul  Rafał Ziobro  Marek Sikora
Affiliation:Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Abstract:
Keywords:
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