Cite
HARVARD Citation
Campbell, C. et al. (2017). A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. Journal of texture studies. 48 (4), pp. 335-341. [Online].
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Campbell, C. et al. (2017). A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. Journal of texture studies. 48 (4), pp. 335-341. [Online].