Crystallizable W/O/W double emulsions made with milk fat:...

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Food Research International 2018 / 8

Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties

Herzi, Sameh, Essafi, Wafa
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.08.023
Date:
August, 2018
File:
PDF, 1.65 MB
english, 2018
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