Cite
HARVARD Citation
Deleu, L. et al. (2017). Protein network formation during pound cake baking: The role of egg yolk and its fractions. Food hydrocolloids. pp. 226-232. [Online].
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Deleu, L. et al. (2017). Protein network formation during pound cake baking: The role of egg yolk and its fractions. Food hydrocolloids. pp. 226-232. [Online].