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Formulation and stability ofwater-in-virgin coconut oil
microemulsion using ternary foodgrade nonionic surfactants
Formulation and stability of water-in-virgin coconut oilmicroemulsion using ternary food grade nonionic surfactantsORIGINALITY REPORT
PRIMARY SOURCES
ifrj.upm.edu.myInternet Source
www.cellulosechemtechnol.roInternet Source
210.72.92.31Internet Source
Kumar, Rakesh, Sudhir Kumar, and V. R.Sinha. "Evaluation and Optimization of Water-in-Oil Microemulsion Using Ternary PhaseDiagram and Central Composite Design",Journal of Dispersion Science and Technology,2016.Publicat ion