Cite
HARVARD Citation
Wang, S. et al. (2017). Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation. Journal of food engineering. pp. 73-80. [Online].
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Wang, S. et al. (2017). Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation. Journal of food engineering. pp. 73-80. [Online].