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More companies are using citrus fiber in their products because it can improve gelling, thickening, stabilizing and water-binding capabilities, according to Bakery and Snacks. The ingredient can also substitute for eggs and oil in baked goods
More companies are using citrus fiber in their products because it can improve gelling, thickening, stabilizing and water-binding capabilities, according to Bakery and Snacks. The ingredient can also substitute for eggs and oil in baked goods
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