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Articles

Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies

Efecto de la sustitución de almidón por inulina sobre las características físico-químicas, de textura y sensoriales de los caramelos de goma

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Pages 1-10 | Received 18 Feb 2017, Accepted 02 May 2017, Published online: 09 Jun 2017

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