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Dr. Hajar Shekarchizadeh
Associate Professor of Food Science
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English
فارسی
Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation
https://www.sciencedirect.com/science/article/pii/S1350417717306004?via%...
Journal Papers
Month/Season:
September
Year:
2018
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