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Human Nutrition, Foods, and Exercise
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Wu, Veronica Tong
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Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute
by
Wu, Veronica Tong
Published 2014
“
... conducted in the Department of
Food
Science
and
Technology
, Virginia Tech. In those studies...
”
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Human Nutrition, Foods, and Exercise
Wu, Veronica Tong
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