Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard

Published 2007 View Full Article

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Title
Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 108, Issue 4, Pages 1176-1182
Publisher
Elsevier BV
Online
2007-05-24
DOI
10.1016/j.foodchem.2007.04.031

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