Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream
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ID: 94040
2020
| Reference Key |
blankart2020effectjournal
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|---|---|
| Authors | Blankart, M. |
| Journal | journal of food engineering |
| Year | 2020 |
| DOI | 10.1016/j.jfoodeng.2019.109882 |
| URL | |
| Keywords | Keywords not found |
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