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HARVARD Citation
Lu, Y. et al. (2019). Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers. Food hydrocolloids. pp. 114-127. [Online].
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Lu, Y. et al. (2019). Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers. Food hydrocolloids. pp. 114-127. [Online].