Cite
HARVARD Citation
Sow, L. et al. (2019). Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification. Food hydrocolloids. pp. 459-467. [Online].
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Sow, L. et al. (2019). Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification. Food hydrocolloids. pp. 459-467. [Online].