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HARVARD Citation
Yu, L. et al. (n.d.). Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips. Food hydrocolloids. pp. 211-219. [Online].
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Yu, L. et al. (n.d.). Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips. Food hydrocolloids. pp. 211-219. [Online].