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Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods
Author(s):
Bárbara Meza
,
Juan Peralta
,
Susana Zorrilla
Publication date:
2021
Journal:
Food Hydrocolloids
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Behavioral Ecology of Fishes
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DOI::
10.1016/j.foodhyd.2021.106689
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