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Investigating the effect of whole oat flour, maltodextrin and isomalt on textural and sensory characteristics of biscuits using response surface methodology

Crossref DOI link: https://doi.org/10.1007/s11694-017-9559-5

Published Online: 2017-07-10

Published Print: 2017-12

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