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HARVARD Citation
Sevdin, S. et al. (2017). Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions. Innovative food science & emerging technologies. pp. 42-48. [Online].
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Sevdin, S. et al. (2017). Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions. Innovative food science & emerging technologies. pp. 42-48. [Online].