Cite
HARVARD Citation
Peng, X. et al. (2017). Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction. Food hydrocolloids. pp. 1-7. [Online].
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Peng, X. et al. (2017). Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction. Food hydrocolloids. pp. 1-7. [Online].