Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage
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Title
Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 83, Issue 6, Pages 1740-1747
Publisher
Wiley
Online
2018-05-10
DOI
10.1111/1750-3841.14164
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