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Journal: FoodsVolume: 12Number: 22
Article: Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream
- Authors:
- Guosen Yan 1,2,
- Shiran Wang 2 and
- Liebing Zhang 2
- et al.
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