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Further Reading
Brooker, B.E. 1989. Application of X-ray analysis to the study of food materials. Microscopy Anal., 3, 39–42.
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Dickinson, E., Murray, B.S., Stainsby, G. 1988. Coalescence stability of emulsion-sized droplets at a planar oil-water interface and the relationship to protein film surface rheology. J. Chem. Soc., Faraday Trans. I, 84, 871–883.
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Keogh, M.K. (2006). Chemistry and Technology of Butter and Milk Fat Spreads. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry Volume 2 Lipids. Springer, Boston, MA. https://doi.org/10.1007/0-387-28813-9_9
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