Investigating the impact of processing conditions on the emulsion stability, viscosity, and foaming capacity of concentrated infant formula emulsions
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Published:2023-06
Issue:1
Volume:3
Page:100294
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ISSN:2772-5022
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Container-title:Applied Food Research
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language:en
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Short-container-title:Applied Food Research
Author:
Gaygadzhiev Zafir
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5. Chen, M., & Sun, Q. (2021). Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations. Trends in Food Science & Technology, 109, 435–447. https://doi.org/10.1016/j.tifs.2021.01.036
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