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HARVARD Citation
Boehm, M. et al. (2019). A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions. Food hydrocolloids. pp. 475-480. [Online].
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Boehm, M. et al. (2019). A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions. Food hydrocolloids. pp. 475-480. [Online].