Cite
HARVARD Citation
Baydin, T. et al. (2023). The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels. Journal of food engineering. p. . [Online].
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Baydin, T. et al. (2023). The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels. Journal of food engineering. p. . [Online].