Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum
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| Description | scholarly article by Marziyeh Sepeidnameh published in October 2018 |
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author: Mohammad-Taghi Golmakani |
| Publication date | October 15, 2018 |
| Language | English |
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