Cite
HARVARD Citation
Liu, N. et al. (2019). The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics. CyTA: journal of food. 17 (1), pp. 60-68. [Online].
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Liu, N. et al. (2019). The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics. CyTA: journal of food. 17 (1), pp. 60-68. [Online].