Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying
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Title
Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying
Authors
Keywords
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Journal
Foods
Volume 10, Issue 5, Pages 1059
Publisher
MDPI AG
Online
2021-05-11
DOI
10.3390/foods10051059
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