Cite
HARVARD Citation
Duconseille, A. et al. (2017). The impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin. Food hydrocolloids. pp. 246-258. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Duconseille, A. et al. (2017). The impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin. Food hydrocolloids. pp. 246-258. [Online].