Cite
HARVARD Citation
Kavitake, D. et al. (2021). Galactan exopolysaccharide based flavour emulsions and their application in improving the texture and sensorial properties of muffin. Bioactive carbohydrates and dietary fibre. p. . [Online].
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Kavitake, D. et al. (2021). Galactan exopolysaccharide based flavour emulsions and their application in improving the texture and sensorial properties of muffin. Bioactive carbohydrates and dietary fibre. p. . [Online].