Cite
HARVARD Citation
Patil, U. et al. (2017). Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis. Food hydrocolloids. pp. 220-228. [Online].
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Patil, U. et al. (2017). Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis. Food hydrocolloids. pp. 220-228. [Online].