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HARVARD Citation
Zhu, Y. et al. (2022). Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Zhu, Y. et al. (2022). Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].