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Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions

✍ Scribed by A. Bazmi; P. Relkin

Book ID: 117972412
Publisher: American Dairy Science Association
Year: 2009
Tongue: English
Weight: 356 KB
Volume: 92
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.2008-1652

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