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M. Ker?ien?, A. Adams, A. Dubra, N. de Kimpe and D. Leskauskait?, “Interactions between Flavour Release and Rheological Properties in Model Custard Desserts: Effect of Starch Concentration and Milk Fat,” Food Chemistry, Vol. 108, 2008, pp. 1183-1191. doi:10.1016/j.foodchem.2007.11.011

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