Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study
| Autor: | Bayard, Mathilde, Cansell, Maud, Leal-Calderon, Fernando |
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| Zdroj: | In Food Chemistry 30 March 2022 373 Part B |
| Databáze: | ScienceDirect |
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