Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation için istatistikler
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| Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation | 0 |
Aylık toplam ziyaret
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| Ağustos 2025 | 0 |
| Eylül 2025 | 0 |
| Ekim 2025 | 0 |
| Kasım 2025 | 0 |
| Aralık 2025 | 0 |
| Ocak 2026 | 0 |
| Şubat 2026 | 0 |
