Cite
HARVARD Citation
You, G. et al. (2023). Interactions involved in heat‐induced gelatin gel containing hsian‐tsao gum, and mechanisms to improve its properties. Journal of the science of food and agriculture. pp. 820-828. [Online].
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You, G. et al. (2023). Interactions involved in heat‐induced gelatin gel containing hsian‐tsao gum, and mechanisms to improve its properties. Journal of the science of food and agriculture. pp. 820-828. [Online].