Cite
HARVARD Citation
Ge, L. et al. (n.d.). Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite. Food hydrocolloids. pp. 129-135. [Online].
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Ge, L. et al. (n.d.). Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite. Food hydrocolloids. pp. 129-135. [Online].