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Tongnuanchan, P., Benjakul, S., Prodpran, T. and Nilsuwan, K. (2015) Emulsion Film Based on Fish Skin Gelatin and Palm Oil: Physical, Structural and Thermal Properties. Food Hydrocolloids, 48, 248-259.
https://doi.org/10.1016/j.foodhyd.2015.02.025

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