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HARVARD Citation
David, A. et al. (2021). Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads. Journal of food engineering. p. . [Online].
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David, A. et al. (2021). Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads. Journal of food engineering. p. . [Online].