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Physical Stability of Whippable Oil-in-Water Emulsions:Effects of Monoglyceride-based Emulsifiers and Other Ingredients
Authors
Merete Bøgelund Munk
Publication date
1 January 2014
Publisher
Department of Food Science, Faculty of Science, University of Copenhagen
Abstract
Abstract is not available.
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Copenhagen University Research Information System
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Last time updated on 18/12/2019
