Microfluidics assisted nanoencapsulation of curcumin Characterization and potential food applications

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10. chapter 4 (results and discussion).pdf (5.95 MB)
 11. references.pdf (244.69 KB)
 1. title page.pdf (41.42 KB)
 2. declaration.pdf (390.83 KB)
 3. certificate.pdf (815.1 KB)

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http://hdl.handle.net/10603/541393

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FOOD SCIENCE AND TECHNOLOGY

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