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Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat

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Citace článku v časopise:
KOWALSKA, Malgorzata, Magdalena WOŹNIAK, Věra KAŠPÁRKOVÁ, Lucie PINĎÁKOVÁ a Anna ZBIKOWSKA. Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat. Journal of Food Processing and Preservation [online]. 2018, vol. 42, iss. 8 [cit. 2019-04-24]. ISSN 0145-8892. Dostupné z: https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13692.

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