Cite
HARVARD Citation
Ohie, K. et al. (2022). A method for evaluating time‐resolved rheological functionalities of fluid foods. Journal of texture studies. 53 (4), pp. 444-452. [Online].
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Ohie, K. et al. (2022). A method for evaluating time‐resolved rheological functionalities of fluid foods. Journal of texture studies. 53 (4), pp. 444-452. [Online].