Cite
HARVARD Citation
Zhang, C. et al. (2019). Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions. Food hydrocolloids. pp. 38-47. [Online].
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Zhang, C. et al. (2019). Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions. Food hydrocolloids. pp. 38-47. [Online].