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1
Published 2020
Springer International Publishing
Table of Contents: “... -- Crystallization and melting properties of milk fat in bulk and emulsified states -- Rheological properties of milk...”
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2
by Truong, Tuyen, Palmer, Martin, Bansal, Nidhi, Bhandari, Bhesh
Published 2016
Springer International Publishing
“... determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products...”