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Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability

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


Book ID
116540730
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
849 KB
Volume
24
Category
Article
ISSN
0958-6946

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