Cite
HARVARD Citation
Fei, X. et al. (2021). Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Fei, X. et al. (2021). Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].