Cite
HARVARD Citation
Ralla, T. et al. (2019). Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability. International journal of food science & technology. pp. 619-625. [Online].
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Ralla, T. et al. (2019). Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability. International journal of food science & technology. pp. 619-625. [Online].