Cite
MLA Citation
Pengjie Wang et al.. “Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels.” Food hydrocolloids, vol. 57, n.d., pp. 217–220. http://access.bl.uk/ark:/81055/vdc_100030784709.0x000057