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Shahida Anusha Siddiqui, Tayyaba Alvi, Abhishek Biswas, Sergey Shityakov, Tatiana Gusinskaia, Filipp Lavrentev, Kunal Dutta, Muhammad Kashif Iqbal Khan, Jaspin Stephen & Mahendran Radhakrishnan. (2022) Food gels: principles, interaction mechanisms and its microstructure. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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