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2006•Advances in Colloid and Interface ScienceRequires access

Application of emulsifiers/stabilizers in dairy products of high rheology

Shane N.D. Lal, Charmian J. OʼConnor, Laurence Eyres

Open publisher page 99 citations

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Key concepts: Mouthfeel, Ice cream, Chemistry, Food science, Rheology, Stabilizer (aeronautics), Viscosity, Texture (cosmology)

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