Cite
HARVARD Citation
Xu, X. et al. (2017). Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature. Food hydrocolloids. pp. 112-122. [Online].
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Xu, X. et al. (2017). Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature. Food hydrocolloids. pp. 112-122. [Online].