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Journal: Gels, 2022
Volume: 8
Number: 487

Article: Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles
Authors: by Paramee Noonim, Bharathipriya Rajasekaran and Karthikeyan Venkatachalam
Link: https://www.mdpi.com/2310-2861/8/8/487

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