Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

Title
Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems
Authors
Keywords
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Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 59, Issue 1, Pages 495-503
Publisher
Elsevier BV
Online
2014-05-10
DOI
10.1016/j.lwt.2014.04.044

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