Fat crystallization in complex food emulsions: Effects of adsorbed milk proteins and of a whipping process

Author： Relkin P.   Sourdet S.   Fosseux P.-Y.  

Publisher： Springer Publishing Company

ISSN： 1388-6150

Source： Journal of Thermal Analysis and Calorimetry, Vol.71, Iss.1, 2003-01, pp. : 187-195

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