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Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce
Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce
2021
Ji-Yoon Kim
Ji Young Choi
Jungsoo Kim
Saeul Jeong
Si-Hyeon Lee
Yujin Oh
Kwang-Deog Moon
Keywords:
Food science
Materials science
quality characteristics
Anticaking agent
Caking
Microcrystalline cellulose
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