Cite
HARVARD Citation
Huc-Mathis, D. et al. (2020). Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships. Journal of food engineering. p. . [Online].
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Huc-Mathis, D. et al. (2020). Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships. Journal of food engineering. p. . [Online].