Cite
HARVARD Citation
Lalou, S. et al. (2017). Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model. Food research international. pp. 122-131. [Online].
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Lalou, S. et al. (2017). Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model. Food research international. pp. 122-131. [Online].