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Chapter
5
Other Applications
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Jams, Jellies, and Preserves
Icings, Frostings, and Glazes
Confectionery: chocolates • soft confections • hard candies
Meat, Poultry, Seafood, and Analog Products: properties affected • formulation considerations
Soups, Sauces, Gravies, and Salad Dressings
Troubleshooting
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