Cite
HARVARD Citation
Abuibaid, A. et al. (2020). Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin. Food structure. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Abuibaid, A. et al. (2020). Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin. Food structure. p. . [Online].