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HARVARD Citation
Melito, H. et al. (n.d.). Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ‐Carrageenan Gels. Journal of food process engineering. 36 (4), pp. 521-534. [Online].