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Cited article:

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Effects of milk fat substitution by canola oil on the properties of high-fat high-protein yoghurt

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Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T2 relaxometry

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Magnetic Resonance in Chemistry 57 (9) 674 (2019)
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Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams

Christopher E. McGhee, Binod P. Gupta and Young W. Park
Open Journal of Animal Sciences 05 (01) 21 (2015)
https://doi.org/10.4236/ojas.2015.51003

Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream

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Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C

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