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Fan, Fanghui; Roos, Yrjö H. . (2016). Crystallization and Structural Relaxation Times in Structural Strength Analysis of Amorphous Sugar/Whey Protein Systems. Food Hydrocolloids, (), S0268005X1630100X–. doi:10.1016/j.foodhyd.2016.03.019 
10.1016/j.foodhyd.2016.03.019