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Y. Yuguchi, T. Thuy, H. Urakawa and K. Kajiwara, “Structural Characteristics of Carrageenan Gels: Temperature and Concentration Dependence,” Food Hydrocolloids, Vol. 16, No. 6, 2002, pp. 515-522. doi:10.1016/S0268-005X(01)00131-X

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