Cite
HARVARD Citation
Chevalier, E. et al. (2018). Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration. Food hydrocolloids. pp. 182-191. [Online].
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Chevalier, E. et al. (2018). Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration. Food hydrocolloids. pp. 182-191. [Online].