Cite
HARVARD Citation
Hu, L. et al. (2022). Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing. Food hydrocolloids. p. . [Online].
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Hu, L. et al. (2022). Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing. Food hydrocolloids. p. . [Online].