Effects of double emulsion encapsulated iron on the properties of fortified cream
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
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4. Oxidative stability of emulsions fortified with iron: The role of liposomal phospholipids;Cengiz;Journal of the Science of Food and Agriculture,2019
5. Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water‐in‐oil‐in‐water emulsion during storage;Chang;International Journal of Dairy Technology,2016
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