{"title":"Microfluidization: A Tool for Improvement of Techno-Functional Properties of Foods","authors":"S. Sethi, Swarajya Laxmi Nayak, Bindvi Arora","doi":"10.1021/acsfoodscitech.2c00179","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"21 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS Food Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1021/acsfoodscitech.2c00179","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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