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HARVARD Citation
Duquenne, B. et al. (n.d.). Stabilising frozen dairy mousses by low molecular weight gelatin peptides. Food hydrocolloids. pp. 317-323. [Online].
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Duquenne, B. et al. (n.d.). Stabilising frozen dairy mousses by low molecular weight gelatin peptides. Food hydrocolloids. pp. 317-323. [Online].