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| Vol 8, No 3 (2025) | Influence of sucrose substitutes on the quality indicators of ice cream in the process of production and storage | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova, I. A. Korolev | ||
| "... scanning calorimetry. Ice cream samples with sucrose replaced by a composition of maltitol and inulin ..." | ||
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