Cite
HARVARD Citation
Amaral, T. et al. (2018). Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages. Food hydrocolloids. pp. 331-342. [Online].
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Amaral, T. et al. (2018). Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages. Food hydrocolloids. pp. 331-342. [Online].