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Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

By R. C. Prestes, L. B. Silva, A. M. P. Torri, E. H. Kubota, C. S. Rosa, S. S. Roman, A. P. Kempka and I. M. Demiate
Publisher: Springer Science and Business Media LLC
Year: 2014
DOI identifier: 10.1007/s13197-014-1496-2
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Provided by: MUCC (Crossref)
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