Inverstigation of structural and sensory physicochemical properties of low – fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums | Zendy

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Inverstigation of structural and sensory physicochemical properties of low – fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums

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