Cite
HARVARD Citation
Kumar, D. et al. (2016). Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream. Food & function. 7 (1), pp. 417-424. [Online].
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Kumar, D. et al. (2016). Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream. Food & function. 7 (1), pp. 417-424. [Online].