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Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

✍ Scribed by Ratchanee Charoen; Anuvat Jangchud; Kamolwan Jangchud; Thepkunya Harnsilawat; Onanong Naivikul; David Julian McClements

No coin nor oath required. For personal study only.

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