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Research and Innovation in Food Science and Technology
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Keywords =
Controlled Released
Number of Articles:
1
The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels
Volume 8, Issue 3, October 2019, Pages
285-296
10.22101/JRIFST.2019.07.09.837
Mohsen Zandi
View Article
PDF
444.58 K
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