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For: Wang R, Hartel RW. Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions. Food Hydrocoll 2022;124:107132. [DOI: 10.1016/j.foodhyd.2021.107132] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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