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Matsakidou, A., Blekas, G. and Paraskevopoulou, A. (2010) Aroma and Physical Characteristics of Cakes Prepared by Replacing Margarine with Extra Virgin Olive Oil. LWT-Food Science and Technology, 43, 949-957.
http://dx.doi.org/10.1016/j.lwt.2010.02.002

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