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    Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

    Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat by Keršienė, Milda, Adams, An, Dubra, Almantas, Kimpe, Norbert De, Leskauskaitė, Daiva

    Published in Food chemistry
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