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HARVARD Citation
Wang, P. et al. (n.d.). Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels. Food hydrocolloids. pp. 217-220. [Online].
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Wang, P. et al. (n.d.). Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels. Food hydrocolloids. pp. 217-220. [Online].