Cite
HARVARD Citation
Duan, X. et al. (2017). Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins. Food chemistry. pp. 243-248. [Online].
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Duan, X. et al. (2017). Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins. Food chemistry. pp. 243-248. [Online].