Effects of the sugar and fat substitution on the rheological properties of the pie dough
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Published:2021-09
Issue:3
Volume:10
Page:592-604
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ISSN:2304-974X
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Container-title:Ukrainian Food Journal
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language:
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Short-container-title:Ukr. food j.
Author:
Huțu Dana,Amariei Sonia
Publisher
National University of Food Technologies