Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance
Author:
Funder
Key Research and Development Program of Ningxia
China Scholarship Council
Publisher
Elsevier BV
Subject
Food Science
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5. EFFECTS OF STRUCTURAL COMPONENTS ON RHEOLOGICAL AND MELTDOWN PROPERTIES OF ICE CREAM;Freire,2020
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