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Processes for the preparation of a fat trigliceru00ecdeo suitable for the structuring of a vegetable oil lu00ecquido and for the preparation of a phase of fat, the product alimentu00eccio, and use of a mixture of fat.
Processes for the preparation of a fat trigliceru00ecdeo suitable for the structuring of a vegetable oil lu00ecquido and for the preparation of a phase of fat, the product alimentu00eccio, and use of a mixture of fat.
