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Author G.E. Inglett
TitleEvaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products
Imprint2000
Call# T000351

CALL # Volume Number Month Year Barcode Status
Available

JournalFood Science and Technology International
Descriptvol.6 no.6 ; 457-462
SubjectOatrim
Hydrolyzed oat flour
Fat replacement
Bakery
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