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Shear-induced fat particle structure variation and the stability of food emulsions: I. Effects of shear history, shear rate and temperature

✍ Scribed by Wen Xu; Alex Nikolov; Darsh T. Wasan


Book ID
108170902
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
458 KB
Volume
66
Category
Article
ISSN
0260-8774

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