Statistics for Effects of fat crystal networks on the stability and whipping properties of non-dairy oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand. EMBARGOED until 21st February 2027.
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| Effects of fat crystal networks on the stability and whipping properties of non-dairy oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand. EMBARGOED until 21st February 2027. | 0 |
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