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Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt

Crossref DOI link: https://doi.org/10.1007/s11694-020-00711-x

Published Online: 2020-10-30

Published Print: 2021-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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