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Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
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Nussinovitch, A.
2023
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More cooking innovations
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Nussinovitch, A.
2019
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Adhesion in foods
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Nussinovitch, A.
2017
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Cooking innovations
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Nussinovitch, A.
2014
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/LC.GIF&client=easterncarolinaedu)