Cite
HARVARD Citation
Yang, X. et al. (2020). Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels. Carbohydrate polymers. p. . [Online].
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Yang, X. et al. (2020). Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels. Carbohydrate polymers. p. . [Online].