Cite
HARVARD Citation
Cheng, Z. et al. (2022). Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel. Food hydrocolloids. p. . [Online].
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Cheng, Z. et al. (2022). Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel. Food hydrocolloids. p. . [Online].