Cite
HARVARD Citation
Nussinovitch, A. et al. (2023) Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. [Online]. Wiley. Available from: http://access.bl.uk/ark:/81055/vdc_100181222003.0x000001
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Nussinovitch, A. et al. (2023) Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. [Online]. Wiley. Available from: http://access.bl.uk/ark:/81055/vdc_100181222003.0x000001