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R. G. M. van der Sman & S. Renzetti. (2021) Understanding functionality of sucrose in cake for reformulation purposes. Critical Reviews in Food Science and Nutrition 61:16, pages 2756-2772.
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Julie Liegeard & Louise Manning. (2020) Use of intelligent applications to reduce household food waste. Critical Reviews in Food Science and Nutrition 60:6, pages 1048-1061.
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