Cite
HARVARD Citation
Cui, B. et al. (2022). A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Cui, B. et al. (2022). A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].