Cite
HARVARD Citation
van der Sman, R. et al. (2021). Understanding functionality of sucrose in cake for reformulation purposes. Critical reviews in food science and nutrition. 61 (16), pp. 2756-2772. [Online].
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van der Sman, R. et al. (2021). Understanding functionality of sucrose in cake for reformulation purposes. Critical reviews in food science and nutrition. 61 (16), pp. 2756-2772. [Online].