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Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger
Lomonaco Teodoro Da Silva, Thais; Danthine, Sabine; Martini, Silvana
2021 • In LWT - Food Science and Technology, 138, p. 110593

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2021- Palm-based fat crystallized cell versus SSHE LWT.pdf

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