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Structural changes in oil-in-water emulsions during the manufacture of ice cream

✍ Scribed by J.L. Gelin; L. Poyen; J.L. Courthaudon; M. Le Meste; D. Lorient

Book ID
114200498
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
912 KB
Volume
8
Category
Article
ISSN
0268-005X

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