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HARVARD Citation
Kruk, J. et al. (2021). Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics. Food hydrocolloids. p. . [Online].
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Kruk, J. et al. (2021). Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics. Food hydrocolloids. p. . [Online].