Cite
HARVARD Citation
Mantelet, M. et al. (2019). Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels. Food hydrocolloids. pp. 506-518. [Online].
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Mantelet, M. et al. (2019). Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels. Food hydrocolloids. pp. 506-518. [Online].