Cite
MLA Citation
Di Wu et al.. “An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel.” Journal of the science of food and agriculture, vol. 101, 2021, pp. 5067–5074. http://access.bl.uk/ark:/81055/vdc_100139609371.0x000055
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Di Wu et al.. “An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel.” Journal of the science of food and agriculture, vol. 101, 2021, pp. 5067–5074. http://access.bl.uk/ark:/81055/vdc_100139609371.0x000055