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K. D. A, R. Chaudhuri, and B. P,"Enhancing phycocyanin stability through encapsulation: optimization of maltodextrin and sodium alginate ratios", Journal of Food Measurement and Characterization, vol.19, no.2, pp.1112 – 1123, Springer Nature 2025, 10.1007/s11694-024-03028-1       Article

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