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Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception

C Arancibia1, E Costell, S Bayarri

  • 1Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avenida Agustín Escardino 7, 46980, Paterna (Valencia), Spain.

Journal of Dairy Science
|April 29, 2011
PubMed

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