Statistics for Characterisation of low fat instant creamy emulsions : effects of different types and concentrations of hydrocolloids and emulsifiers : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand
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Characterisation of low fat instant creamy emulsions : effects of different types and concentrations of hydrocolloids and emulsifiers : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand | 13 |
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Li_JingyuMFoodTech.pdf | 59 |