Cite
HARVARD Citation
Chang, C. et al. (n.d.). Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions. Food hydrocolloids. pp. 477-486. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Chang, C. et al. (n.d.). Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions. Food hydrocolloids. pp. 477-486. [Online].