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Vaclavik, V.A., Christian, E.W. (2008). Food Emulsions and Foams. In: Essentials of Food Science. Food Science Texts Series. Springer, New York, NY. https://doi.org/10.1007/978-0-387-69940-0_13
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DOI: https://doi.org/10.1007/978-0-387-69940-0_13
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