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Encapsulation of red palm oil in carboxymethyl sago cellulose beads by emulsification and vibration technology: Physicochemical characterization and in vitro digestion

Food ChemistryFood ColloidRed Palm OilVibration TechnologyEngineeringPolymer ScienceBiochemical EngineeringVitro DigestionFood EngineeringHemicellulosePolymer ChemistryBiomolecular EngineeringEmulsionHealth Sciences