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Encapsulation of red palm oil in carboxymethyl sago cellulose beads by emulsification and vibration technology: Physicochemical characterization and in vitro digestion

Author:

Thenapakiam Sathasivam,Saravanan Muniyandy,Lay Hong Chuah,Pushpamalar Janarthanan

Publication:

Journal of Food Engineering

Publisher:

Elsevier

Date:

August 2018

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