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Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology

Crossref DOI link: https://doi.org/10.1007/s11694-018-9730-7

Published Online: 2018-01-31

Published Print: 2018-06

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

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