Cite
HARVARD Citation
Buldo, P. et al. (n.d.). Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk. Food hydrocolloids. pp. 225-231. [Online].
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Buldo, P. et al. (n.d.). Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk. Food hydrocolloids. pp. 225-231. [Online].