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Koocheki, A., Ghandi, A., Razavi, S.M.A., Mortazavi, S.A. and Vasiljevic, T. (2009) The Rheological Properties of Ketchup as a Function of Different Hydrocolloids and Temperature. International Journal of Food Science and Technology, 44, 596-602.
https://doi.org/10.1111/j.1365-2621.2008.01868.x

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