Cite
HARVARD Citation
Moritaka, H. et al. (2019). Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus. Food hydrocolloids. pp. 892-900. [Online].
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Moritaka, H. et al. (2019). Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus. Food hydrocolloids. pp. 892-900. [Online].