Understanding gelation systems with different gelling mechanisms in foods
PDF
PDF format is widely accepted and good for printing.
Access to this PDF has been restricted at the author's request. It will be publicly available after October 31st, 2018.

Citation & Export
Hide

Simple citation

Xia, Qiuyang. Understanding gelation systems with different gelling mechanisms in foods. Retrieved from https://doi.org/doi:10.7282/T35B04VZ

Export

Statistics
Hide