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    Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration

    Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration by Soo, Yuen Num, Tan, Chin Ping, Tan, Phui Yee, Khalid, Nauman, Tan, Tai Boon

    Published 2020
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