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Citation: R. Giangiacomo et al., USE OF OSMODEHYDROFROZEN FRUIT CUBES IN YOGURT, Industrie alimentari, 1995, pp. 23-25

Authors: ERBA ML FORNI E COLONELLO A GIANGIACOMO R

Citation: Ml. Erba et al., INFLUENCE OF SUGAR COMPOSITION AND AIR DEHYDRATION LEVELS ON THE CHEMICAL-PHYSICAL CHARACTERISTICS OF OSMODEHYDROFROZEN FRUIT, Food chemistry, 50(1), 1994, pp. 69-73