Cite
HARVARD Citation
Khan, M. et al. (2022). Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics. Journal of food engineering. p. . [Online].
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Khan, M. et al. (2022). Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics. Journal of food engineering. p. . [Online].