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Effect of formulation on the emulsion and whipping properties of recombined dairy cream

✍ Scribed by Katrien van Lent; Cao Thu Le; Brecht Vanlerberghe; Paul Van der Meeren

Book ID: 116540320
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 431 KB
Volume: 18
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2008.04.002

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