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Fortification of protein-stabilized fine emulsions: Effects of fat globule characteristics

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https://hal-agroparistech.archives-ouvertes.fr/hal-01563141
Contributor : Armelle Sielinou Connect in order to contact the contributor
Submitted on : Monday, July 17, 2017 - 12:22:14 PM
Last modification on : Wednesday, June 16, 2021 - 3:49:42 AM

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  • HAL Id : hal-01563141, version 1

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R. Shukat, Perla Relkin. Fortification of protein-stabilized fine emulsions: Effects of fat globule characteristics. Recent advances in human nutrition with special reference to vulnerable groups, Dec 2009, Faisalabad, Pakistan, Pakistan. ⟨hal-01563141⟩

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