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Mathematical modelling of the strength of heterogeneous gel forming systems based on gelling agents of polysaccharide and protein origins [Text] / A. Foshchan, V. Yevlash, V. Potapov //
Food science and technology. - . - Vol. 16, Issue 2. - С. 46-54. - DOI https://doi.org/10.15673/fst.v16i2.2371.
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