Cite
MLA Citation
Barbara Duquenne et al.. “Stabilising frozen dairy mousses by low molecular weight gelatin peptides.” Food hydrocolloids, vol. 60, n.d., pp. 317–323. http://access.bl.uk/ark:/81055/vdc_100032479578.0x000029
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Barbara Duquenne et al.. “Stabilising frozen dairy mousses by low molecular weight gelatin peptides.” Food hydrocolloids, vol. 60, n.d., pp. 317–323. http://access.bl.uk/ark:/81055/vdc_100032479578.0x000029