Statistics for The Nanoemulsions: a New Design and Fat-Reducing Strategy for the Bakery Industry. Their Effects on Some Quality Attributes of Fat-Reduced Cakes
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| The Nanoemulsions: a New Design and Fat-Reducing Strategy for the Bakery Industry. Their Effects on Some Quality Attributes of Fat-Reduced Cakes | 1 |
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| September 2025 | 0 |
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