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Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts

Crossref DOI link: https://doi.org/10.1007/s11483-014-9371-2

Published Online: 2014-10-10

Published Print: 2015-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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