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Sensory characteristics and acceptability of lactose-reduced baked custards made with an egg substitute
V T Wu1, D Brochetti, S E Duncan
1Department of Human Nutrition, Foods, and Exercise, Virginia Polytechnic Institute and State University, Blacksburg 24061-0430, USA.
Journal of the American Dietetic Association
|December 16, 1998
Abstract
No abstract available in PubMed .
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