Cite
HARVARD Citation
Ogawa, M. et al. (2017). Effects of rare sugar d‐allulose on heat‐induced gelation of surimi prepared from marine fish. Journal of the science of food and agriculture. pp. 5014-5020. [Online].
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Ogawa, M. et al. (2017). Effects of rare sugar d‐allulose on heat‐induced gelation of surimi prepared from marine fish. Journal of the science of food and agriculture. pp. 5014-5020. [Online].