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Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon-in-Water Emulsions

✍ Scribed by D.J. McCLEMENTS; S.R. DUNGAN; J.B. GERMAN; C. SIMONEAU; J.E. KINSELLA

Book ID
108819016
Publisher
Institute of Food Technologists
Year
1993
Tongue
English
Weight
638 KB
Volume
58
Category
Article
ISSN
0022-1147

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