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HARVARD Citation
Duthen, S. et al. (2021). Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin. Food hydrocolloids. p. . [Online].
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Duthen, S. et al. (2021). Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin. Food hydrocolloids. p. . [Online].