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MLA Citation
Thenapakiam Sathasivam et al.. “Encapsulation of red palm oil in carboxymethyl sago cellulose beads by emulsification and vibration technology: Physicochemical characterization and in vitro digestion.” Journal of food engineering, vol. 231, 2018, pp. 10–21. http://access.bl.uk/ark:/81055/vdc_100059389355.0x00003f