Studies on the Optimization and Stability of Low-Fat Biscuit Using Carbohydrate-Based Fat Replacers

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E-ISSN： 1532-2386|18|7|1446-1459

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.18, Iss.7, 2015-07, pp. : 1446-1459

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