Cite
HARVARD Citation
Wang, C. et al. (2018). A gelation mechanism for gelatin/polysaccharide aqueous mixtures. Food hydrocolloids. pp. 462-472. [Online].
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Wang, C. et al. (2018). A gelation mechanism for gelatin/polysaccharide aqueous mixtures. Food hydrocolloids. pp. 462-472. [Online].