id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-13494		cet-13494		6	.pdf	application/pdf	3768	156	52	2.5.2 Meltdown test The meltdown test was performed in duplicate on ice cream samples stored at –18 °C for 2 weeks. The obtained structured lipid was then used as a fat source in a mixture for the production of ice cream.	cache/cet-13494.pdf	txt/cet-13494.txt