Investigation of caking by fat bridging in aged infant formula

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Title
Investigation of caking by fat bridging in aged infant formula
Authors
Keywords
Infant formula, Surface free-fat, Caking strength, Fatty acid composition, GC–MS/FID, DSC, CLSM
Journal
FOOD CHEMISTRY
Volume 218, Issue -, Pages 30-39
Publisher
Elsevier BV
Online
2016-09-10
DOI
10.1016/j.foodchem.2016.09.043

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