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HARVARD Citation
Fan, H. et al. (2021). Understanding the hydration of alkali-induced duck egg white gel at high temperature. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Fan, H. et al. (2021). Understanding the hydration of alkali-induced duck egg white gel at high temperature. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].