Cite
HARVARD Citation
Liang, Y. et al. (2017). Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment. Food hydrocolloids. pp. 307-317. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Liang, Y. et al. (2017). Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment. Food hydrocolloids. pp. 307-317. [Online].