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Romain Bouteille, Jeanne Perez, Farid Khifer, Delphine Jouan-Rimbaud-Bouveresse, Bruno Lecanu and Hervé This Influence of the Colloidal Structure of Dairy Gels on Milk Fat Fusion Behavior: Quantification of the Liquid Fat Content by In Situ Quantitative Proton Nuclear Magnetic Resonance Spectroscopy (isq 1H NMR) Journal of Food Science 78

Version of Record online: 6 MAR 2013 | DOI: 10.1111/1750-3841.12072

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