Cite
MLA Citation
Nannan Chen et al.. “Thermal aggregation and gelation of soy globulin at neutral pH.” Food hydrocolloids, vol. 61, n.d., pp. 740–746. http://access.bl.uk/ark:/81055/vdc_100035235558.0x000061
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Nannan Chen et al.. “Thermal aggregation and gelation of soy globulin at neutral pH.” Food hydrocolloids, vol. 61, n.d., pp. 740–746. http://access.bl.uk/ark:/81055/vdc_100035235558.0x000061