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HARVARD Citation
Bi, W. et al. (n.d.). Study on microwave‐accelerated casein protein grafted with glucose and β‐cyclodextrin to improve the gel properties. International journal of food science & technology. pp. 1429-1435. [Online].
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Bi, W. et al. (n.d.). Study on microwave‐accelerated casein protein grafted with glucose and β‐cyclodextrin to improve the gel properties. International journal of food science & technology. pp. 1429-1435. [Online].