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HARVARD Citation
Long, Z. et al. (n.d.). Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food hydrocolloids. pp. 11-18. [Online].
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Long, Z. et al. (n.d.). Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food hydrocolloids. pp. 11-18. [Online].