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    Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

    Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach by Amir Pourfarzad, Rezvaneh Shokouhi Kisomi

    Published 2020-12-01
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