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12. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods. Lim J; Jeong S; Lee J; Park S; Lee J; Lee S J Sci Food Agric; 2017 Aug; 97(11):3727-3732. PubMed ID: 28111767 [TBL] [Abstract][Full Text] [Related]
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