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Sarkar, A., Goh, K.K.T., Singh, R.P. and Singh, H. (2009) Behaviour of an Oil-in-Water Emulsion Stabilized by β-Lactoglobulin in an in Vitro Gastric Model. Food Hydrocolloids, 23, 1563-1569.
https://doi.org/10.1016/j.foodhyd.2008.10.014

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