Cite
HARVARD Citation
Pandiselvam, R. et al. (2022). Food processing and implications to the textural, structural, and rheological characteristics of food. Journal of texture studies. 53 (6), pp. 707-708. [Online].
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Pandiselvam, R. et al. (2022). Food processing and implications to the textural, structural, and rheological characteristics of food. Journal of texture studies. 53 (6), pp. 707-708. [Online].