Cite
HARVARD Citation
Wu, D. et al. (2021). An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel. Journal of the science of food and agriculture. pp. 5067-5074. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wu, D. et al. (2021). An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel. Journal of the science of food and agriculture. pp. 5067-5074. [Online].