Use of polyol esters of fatty acids in aereted frozen confection with improved nutritional attributes
Use of polyol esters of fatty acids in aereted frozen confection with improved nutritional attributes
- CN 1,956,660 A
- Filed: 03/14/2005
- Published: 05/02/2007
- Est. Priority Date: 05/21/2004
- Status: Active Grant
- EN CH
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- Pin
