Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions
Ridhwan YusoffSchool of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore, 639798, SingaporeLuong T. H. NguyenSchool of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore, 639798, SingaporePaul ChiewLaboratories Group, Agri-Food & Veterinary Authority of Singapore, 10 Perahu Road, Singapore, 718837, SingaporeZheng Ming WangLaboratories Group, Agri-Food & Veterinary Authority of Singapore, 10 Perahu Road, Singapore, 718837, SingaporeKee Woei NgSchool of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore, 639798, Singapore
2018en
ABI
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