Cite
HARVARD Citation
Gajo, A. et al. (2017). Effect of hydrocolloids blends on frozen dessert "popsicles" made with whey concentrated. Lebensmittel-Wissenschaft + Technologie =. pp. 473-480. [Online].
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Gajo, A. et al. (2017). Effect of hydrocolloids blends on frozen dessert "popsicles" made with whey concentrated. Lebensmittel-Wissenschaft + Technologie =. pp. 473-480. [Online].