Cite
HARVARD Citation
Dickinson, E. (2015). Microgels — An alternative colloidal ingredient for stabilization of food emulsions. Trends in food science & technology. 43 (2), pp. 178-188. [Online].
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Dickinson, E. (2015). Microgels — An alternative colloidal ingredient for stabilization of food emulsions. Trends in food science & technology. 43 (2), pp. 178-188. [Online].