Thermal transitions and fat droplet stability in ice-cream mixmodel systems
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Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1007/s10973-005-7390-4.pdf
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2. A kinetic analysis of crystallization of a milk fat model system
3. Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions
4. P. Walstra and R. Jenness, Milk Fat Globules, In Dairy hemistry and Physics, (1984) p. 254.
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