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P. H. L. Nikaedo, F. F. Amaral and A. L. B. Penna, “Technological Characterization of Creamy Chocolate Dairy Desserts Prepared with Whey Protein Concentrate and a Mixture of Carrageenan and Guar Gum,” Brazilian Journal of Pharmaceutical Sciences, Vol. 40, 2004, pp. 397-404.

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