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Vaclavik, V.A., Christian, E.W. (2008). Carbohydrates in Food: An Introduction. In: Essentials of Food Science. Food Science Texts Series. Springer, New York, NY. https://doi.org/10.1007/978-0-387-69940-0_3
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DOI: https://doi.org/10.1007/978-0-387-69940-0_3
Publisher Name: Springer, New York, NY
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