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Improvement of Glass Transition and Flowability of Reduced-Fat Coffee Creamer: Effect of Fat Replacer and Fluidized Bed Drying

Crossref DOI link: https://doi.org/10.1007/s11947-015-1666-x

Published Online: 2016-01-05

Published Print: 2016-04

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

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