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Gelling, Emulsifying, Stabilizing and Foam Formation

Confectionery and Chocolate Engineering, 2017, p.424-467

2017 by John Wiley & Sons Ltd ;ISBN: 1118939778 ;ISBN: 9781118939772 ;EISBN: 9781118939741 ;EISBN: 1118939743 ;DOI: 10.1002/9781118939741.ch11

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