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W. Xu, A. Nikolov, D. T. Wasan, A. Gonsalves and R. P. Borwanker, “Fat Particle Structure and Stability of Food Emulsions,” Journal of Food Science, Vol. 63, No. 2, 1998, pp. 183-188.
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15705.x

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