Cite
HARVARD Citation
Singh, P. et al. (2018). On the encapsulation and viability of probiotic bacteria in edible carboxymethyl cellulose-gelatin water-in-water emulsions. Food hydrocolloids. pp. 41-50. [Online].
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Singh, P. et al. (2018). On the encapsulation and viability of probiotic bacteria in edible carboxymethyl cellulose-gelatin water-in-water emulsions. Food hydrocolloids. pp. 41-50. [Online].