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Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat

✍ Scribed by Carlos Méndez-Velasco; H. Douglas Goff

Book ID: 116540640
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 492 KB
Volume: 21
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2011.03.008

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