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Wang, F. et al. (n.d.). Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase. Food structure. pp. 1-5. [Online].
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Wang, F. et al. (n.d.). Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase. Food structure. pp. 1-5. [Online].