Cite
HARVARD Citation
Santos, C. et al. (2020). Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Santos, C. et al. (2020). Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].