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Evaluation of maltodextrin gel as a partial replacement for fat in a high ratio cake

Manoj kumar Jaipal

Evaluation of maltodextrin gel as a partial replacement for fat in a high ratio cake - 102

Subjects--Topical Terms:
Food Science and Technology

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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani University LibraryOnline Public Access Catalogue

Evaluation of maltodextrin gel as a partial replacement for fat in a high ratio cake