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References: Mestres-Arenas, Alberto
Fructo-oligosaccharides (FOS) may be used in a variety of baked foods, offering benefits such as increased fiber content, improved texture and reduced sugar levels, said Jacob Hanzon, R&D department manager for Galam, a global ingredients manufacturer with production sites in Israel, Germany and Spain and a distribution center in Ohio
Agela Technologies) and equilibrated and washed in methanol
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