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Physical Cross-linkers: Alternatives to Improve the Mechanical Properties of Fish Gelatin Roberto S. G. da SilvaLuiz A. A. Pinto Review Article 18 July 2012 Pages: 165 - 170
Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis Gamze YazarŞebnem Tavman Review Article 19 May 2012 Pages: 171 - 190