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On the Formulation Design and Rheological Evaluations of Pectin-Based Functional Gels

✍ Scribed by Maryam Haghighi; Karamatollah Rezaei; Mohsen Labbafi; Faramarz Khodaiyan


Book ID
111406620
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
412 KB
Volume
76
Category
Article
ISSN
0022-1147

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