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HARVARD Citation
Duconseille, A. et al. (2017). The effect of origin of the gelatine and ageing on the secondary structure and water dissolution. Food hydrocolloids. pp. 378-388. [Online].
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Duconseille, A. et al. (2017). The effect of origin of the gelatine and ageing on the secondary structure and water dissolution. Food hydrocolloids. pp. 378-388. [Online].