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Physicochemical, antioxidant, and sensory properties of low-fat ice cream using purple sweet potato maltooligosaccharides as a fat replacer

Elisa Julianti, Mimi Nurminah, Edy Syahputra Harahap, Titi Candra Sunarti and Intan Mustika Sari

BIO Web Conf., 243 (2026) 03001

DOI: https://doi.org/10.1051/bioconf/202624303001

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