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International Journal of Food Science
Volume 2013 (2013), Article ID 576153, 12 pages
Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers
1Department of Food Science & Technology, G. B. Pant University of Agriculture and Technology, Uttarakhand, Pantnagar 263145, India
2Department of Post Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Uttarakhand, Pantnagar 263145, India
Received 8 January 2013; Revised 14 March 2013; Accepted 25 March 2013
Academic Editor: Marie Walsh
Copyright © 2013 Bhawna Chugh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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