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Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits
Publication with shared reference
10.1007/s13197-019-03931-2
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Publications
Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits
Publication with shared reference
10.1007/s13197-019-03931-2
Publications with shared reference:
Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits
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