Cite
HARVARD Citation
Qi, P. et al. (2017). Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating. Food hydrocolloids. pp. 86-96. [Online].
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Qi, P. et al. (2017). Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating. Food hydrocolloids. pp. 86-96. [Online].