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August 27, 2024Vietnam Journal of ChemistryOpen Access

Improvement of gummy candy structure by gelling ingredients and cooling temperature

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TNTran Bao Khanh NguyenHCHo Kim Ngan CaoTNThi Da Ly Huong Nguyen

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Cite This Study

Nguyen et al. (2024) studied this question.

synapsesocial.com/papers/68e5ab93b6db643587545950https://doi.org/10.1002/vjch.202400211
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