div class=trans-pagebuttonPage 1button div class=trans-image amp-img class=trans-thumb alt=Page 1: 1028 Allingham Chemistry of Food and Beverages · Food Systems Gail D Teague Ross C Clark and Daniel R Burgum Polydextrose—A New Food Ingredient: Technical Aspects Robert src=https:reader034fdocumentsusreader034viewer20220421085e881f365739de119d579fc8html5thumbnails1jpg width=142 height=106 layout=responsive amp-img divpROQUETTE 1028pdivdiv class=trans-pagebuttonPage 2button div class=trans-image amp-img class=trans-thumb alt=Page 2: 1028 Allingham Chemistry of Food and Beverages · Food Systems Gail D Teague Ross C Clark and Daniel R Burgum Polydextrose—A New Food Ingredient: Technical Aspects Robert src=https:reader034fdocumentsusreader034viewer20220421085e881f365739de119d579fc8html5thumbnails2jpg width=142 height=106 layout=responsive amp-img divdivdiv class=trans-pagebuttonPage 3button div class=trans-image amp-img class=trans-thumb alt=Page 3: 1028 Allingham Chemistry of Food and Beverages · Food Systems Gail D Teague Ross C Clark and Daniel R Burgum Polydextrose—A New Food Ingredient: Technical Aspects Robert src=https:reader034fdocumentsusreader034viewer20220421085e881f365739de119d579fc8html5thumbnails3jpg width=142 height=106 layout=responsive amp-img divdivdiv class=trans-pagebuttonPage 4button div class=trans-image amp-img class=trans-thumb alt=Page 4: 1028 Allingham Chemistry of Food and Beverages · Food Systems Gail D Teague Ross C Clark and Daniel R Burgum Polydextrose—A New Food Ingredient: Technical Aspects Robert src=https:reader034fdocumentsusreader034viewer20220421085e881f365739de119d579fc8html5thumbnails4jpg width=142 height=106 layout=responsive amp-img divdivdiv class=trans-pagebuttonPage 5button div class=trans-image amp-img class=trans-thumb alt=Page 5: 1028 Allingham Chemistry of Food and Beverages · Food Systems Gail D Teague Ross C Clark and Daniel R Burgum Polydextrose—A New Food Ingredient: Technical Aspects Robert...