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  1. 1
    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin von AHOUEI, Mohamad Hossein, POURAHMAD, Rezvan, MOGHARI, Ali Akbarian


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  2. 2
    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin von AHOUEI, Mohamad Hossein, Rezvan POURAHMAD, MOGHARI, Ali Akbarian

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  3. 3
    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin von AHOUEI, Mohamad Hossein, Rezvan POURAHMAD, MOGHARI, Ali Akbarian

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