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Mathematical modeling of the strength of heterogeneous gel forming systems based on gelling agents of polysaccharide and protein origins [Electronic resource] / A. Foshchan, V. Yevlash, V. Potapov //
Journal of Food Science and Technology-Ukraine. - . - Vol. 16, Issue 2. - С. 46-54. - DOI 10.15673/fst.v16i2.2371.
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