Cite
HARVARD Citation
Kadian, D. et al. (2021). Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise. Journal of food process engineering. p. n/a. [Online].
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Kadian, D. et al. (2021). Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise. Journal of food process engineering. p. n/a. [Online].