Abstract
The 1980s saw a trend towards the launching of new reduced-calorie or low-calorie food products. The calorie- and health-conscious consumer was ready and many food manufacturers responded.
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© 1991 Springer Science+Business Media New York
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Luallen, T.E. (1991). Bulking agents. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_9
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DOI: https://doi.org/10.1007/978-1-4757-5247-2_9
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