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Fat reduction in the formulation of frankfurter sausages using inulin and pectin

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Bibliographic Details
Main Author:	Gerardo MÉNDEZ-ZAMORA
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Subjects:	Agrociencias color Fibers texture fat substitutes sensory acceptance
Online Access:	Acceder al recurso
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