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HARVARD Citation
Hou, J. et al. (n.d.). Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure. Food hydrocolloids. pp. 94-101. [Online].
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Hou, J. et al. (n.d.). Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure. Food hydrocolloids. pp. 94-101. [Online].