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Formulations for Freeze-drying of Bacteria and Their Influence on Cell Survival
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THE EFFECT OF THE COLLOIDAL STATE OF THE EMULSION ON ICE CREAM STRUCTURE

P R Mussellwhite1, D A Walker1

  • 1Unilever Research Laboratory Colworth/Welwyn, Welwyn, Herts., England.

Journal of Texture Studies
|April 4, 2017
PubMed

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