has been cited by the following article(s):
[1]
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Effects of sonication on fatty acid chain length and emulsion stability in curry gravy: A potential approach for satiation perception enhancement
International Journal of Gastronomy and Food Science,
2022
DOI:10.1016/j.ijgfs.2021.100459
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[2]
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Effects of sonication on fatty acid chain length and emulsion stability in curry gravy: A potential approach for satiation perception enhancement
International Journal of Gastronomy and Food Science,
2022
DOI:10.1016/j.ijgfs.2021.100459
|
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