Cite
HARVARD Citation
Wu, D. et al. (2022). An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel. Journal of the science of food and agriculture. p. 3057. [Online].
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Wu, D. et al. (2022). An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel. Journal of the science of food and agriculture. p. 3057. [Online].