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Understanding functionality of sucrose in biscuits for reformulation purposes
R. G. M. van der SmanWageningen-Food & Biobased Research - Wageningen University & Research, the NetherlandsCorrespondence[email protected]
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S. RenzettiWageningen-Food & Biobased Research - Wageningen University & Research, the NetherlandsView further author information
Pages 2225-2239
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Published online: 09 Mar 2018
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