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Citation: Rb. Swanson et al., Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies, J FOOD QUAL, 22(1), 1999, pp. 19-29

Authors: Carden, LA Penfield, MP Saxton, AM

Citation: La. Carden et al., Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat mimetic and time, J FOOD SCI, 64(1), 1999, pp. 175-179