Cite
HARVARD Citation
Wijaya, W. et al. (2017). Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH. Food hydrocolloids. pp. 35-45. [Online].
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Wijaya, W. et al. (2017). Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH. Food hydrocolloids. pp. 35-45. [Online].