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Optimization of conjugated linoleic acid (CLA) oil-in-water beverage emulsion based on Arabic and xanthan gum through response surface methodology
Optimization of conjugated linoleic acid (CLA) oil-in-water beverage emulsion based on Arabic and xanthan gum through response surface methodology
Seyede-Saba Ashrafmansouri
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Biography 66
زمينه‌هاي تحقيقاتي سرريز پلكاني
Dr. Hamid R. Safavi