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The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different Temperatures and Relative Humidities

Crossref DOI link: https://doi.org/10.1007/s11947-016-1757-3

Published Online: 2016-06-23

Published Print: 2016-10

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

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