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    The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication

    The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication by Sri Haryani Anwar, Dian Hasni, Syarifah Rohaya, Miranda Antasari, Christina Winarti

    Published 2020-07-01
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