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HARVARD Citation
Wu, J. et al. (2021). Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food hydrocolloids. p. . [Online].
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Wu, J. et al. (2021). Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food hydrocolloids. p. . [Online].