Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology
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Title
Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology
Authors
Keywords
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Journal
MOLECULES
Volume 23, Issue 1, Pages 56
Publisher
MDPI AG
Online
2018-01-04
DOI
10.3390/molecules23010056
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