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Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content
Márquez, Andrés L., Wagner, Jorge R.Journal:
Food Biophysics
DOI:
10.1007/s11483-020-09653-9
Date:
October, 2020
File:
PDF, 1.35 MB
2020