The Effective Factors on the Structure of Butter and Other Milk Fat-Based Products
Author:
Affiliation:
1. Dept. of Food Science; Univ. of Copenhagen; Rolighedsvej 30, 5.; 1958 Frederiksberg C; Denmark
2. Niels Bohr Inst.; Univ. of Copenhagen; Denmark
Publisher
Wiley
Subject
Food Science
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3. Scaling behavior of the elastic modulus in colloidal networks of fat crystals;Awad;J Phys Chem B,2004
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