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lowered fat content
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Barbara Szczepaniak
,
Elżbieta Piotrowska
,
Włodzimierz Dolata
,
Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
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