Cite
HARVARD Citation
Lv, S. et al. (2017). Effect of dry heat stabilisation on the functional properties of rice bran proteins. International journal of food science & technology. pp. 1836-1843. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lv, S. et al. (2017). Effect of dry heat stabilisation on the functional properties of rice bran proteins. International journal of food science & technology. pp. 1836-1843. [Online].