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Sugar confectionery

  • Eeles M
Springer US, (1995), 332-346
DOI: 10.1007/978-1-4613-1227-7_16
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Eeles, M. F. (1995). Sugar confectionery. In Physico-Chemical Aspects of Food Processing (pp. 332–346). Springer US. https://doi.org/10.1007/978-1-4613-1227-7_16

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