Cite
HARVARD Citation
Priyashantha, H. et al. (2019). Type of starter culture influences on structural and sensorial properties of low protein fermented gels. Journal of texture studies. 50 (6), pp. 482-492. [Online].
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Priyashantha, H. et al. (2019). Type of starter culture influences on structural and sensorial properties of low protein fermented gels. Journal of texture studies. 50 (6), pp. 482-492. [Online].