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HARVARD Citation
Chityala, P. et al. (2016). Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. Food chemistry. pp. 332-340. [Online].
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Chityala, P. et al. (2016). Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. Food chemistry. pp. 332-340. [Online].