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Collaboration networkThis graph maps the connections between all the collaborators of {}'s publications listed on this page.
Each link represents a collaboration on the same publication. The thickness of the link represents the number of collaborations.
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Brito de la Fuente, E., Lopez, L. M., Medina, L., Ascanio, G., & Tanguy, P. A. (1998). Evaluation of viscous food properties using a helical ribbon impeller (chp. 4). In Functional properties of proteins and lipids (pp. 52-64). Unavailable
