Cite
HARVARD Citation
Zhu, X. et al. (2017). Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles. Food hydrocolloids. pp. 173-184. [Online].
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Zhu, X. et al. (2017). Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles. Food hydrocolloids. pp. 173-184. [Online].