Cite
HARVARD Citation
Tong, C. et al. (2022). Insights into the formation of konjac glucomannan gel induced by ethanol equilibration. Food hydrocolloids. p. . [Online].
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Tong, C. et al. (2022). Insights into the formation of konjac glucomannan gel induced by ethanol equilibration. Food hydrocolloids. p. . [Online].