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Effect of replacing sucrose with tagatose and isomaltulose in Mandarin orange marmalade on rheology, colour, antioxidant activity, and sensory properties

By S. Rubio-Arraez, J.V. Capella, M.D. Ortolá and M.L. Castelló
Publisher: Akademiai Kiado Zrt.
Year: 2016
DOI identifier: 10.1556/066.2016.45.3.12
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Provided by: MUCC (Crossref)
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