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The Effect of Sucrose and Cyclamate upon the Gel Strength of Gelatin,Carrageenan,and Algin in the Preparation of Jellied Custard

Mary E Zabik

The Effect of Sucrose and Cyclamate upon the Gel Strength of Gelatin,Carrageenan,and Algin in the Preparation of Jellied Custard - December 1962 - 87

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