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HARVARD Citation
Delacharlerie, S. et al. (2016). Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms. Lebensmittel-Wissenschaft + Technologie =. pp. 552-558. [Online].
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Delacharlerie, S. et al. (2016). Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms. Lebensmittel-Wissenschaft + Technologie =. pp. 552-558. [Online].