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Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties

Author:

Lidiane Bataglia da Silva,Marise Bonifácio Queiroz,Ana Lúcia Fadini,Rafael C.C. da Fonseca,Sílvia P.M. Germer,Priscilla Efraim

Publication:

LWT - Food Science and Technology

Publisher:

Elsevier

Date:

January 2016

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