Statistics for Effect of Protein and Sucrose Ester Interfacial Interaction on Destabilization of Fat Globules at Low Temperatures in Ice Cream Emulsions
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| Effect of Protein and Sucrose Ester Interfacial Interaction on Destabilization of Fat Globules at Low Temperatures in Ice Cream Emulsions | 0 |
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| May 2026 | 0 |
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