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MLA Citation
Simon Duthen et al.. “Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin.” Food hydrocolloids, vol. 115, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100122204737.0x00003a
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Simon Duthen et al.. “Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin.” Food hydrocolloids, vol. 115, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100122204737.0x00003a