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APA Citation
Lie-Piang, A., Garre, A., Nissink, T., van Beek, N., van der Padt, A., & Boom, R. (2023). machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients. Innovative food science & emerging technologies, 83, . http://access.bl.uk/ark:/81055/vdc_100173693473.0x00001b