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Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

✍ Scribed by Eric Dickinson

Book ID: 116916953
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 765 KB
Volume: 24
Category: Article
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2011.09.006

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