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Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour by Esther Pérez-Carrillo, Ana G. González-Fernández, Sylvia M.A. Morales-Garza, Elvira E. Treviño-Garza, Sara Guajardo-Flores, Sergio O. Serna-Saldívar, Diana Sánchez-Hernández
Published 2017-10-01
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