Cite
HARVARD Citation
Tang, C. (2017). Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Critical reviews in food science and nutrition. 57 (12), pp. 2636-2679. [Online].
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Tang, C. (2017). Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Critical reviews in food science and nutrition. 57 (12), pp. 2636-2679. [Online].