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HARVARD Citation
Agoda-Tandjawa, G. et al. (2017). Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics. Food hydrocolloids. pp. 300-312. [Online].
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Agoda-Tandjawa, G. et al. (2017). Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics. Food hydrocolloids. pp. 300-312. [Online].