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Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum #BPX70 https://t.co/W89YhkZ6lb
Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum #BPX70 https://t.co/W89YhkZ6lb