Cite
HARVARD Citation
Qiao, D. et al. (2023). Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system. Food hydrocolloids. p. . [Online].
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Qiao, D. et al. (2023). Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system. Food hydrocolloids. p. . [Online].