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A.-M. Seuvre, C. Turci and A. Voilley, “Effect of the Temperature on the Release of Aroma Compounds and on the Rheological Behaviour of Model Dairy Custard,” Food Chemistry, Vol. 108, No. 4, 2008, pp. 1176-1182. doi:10.1016/j.foodchem.2007.04.031

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