Cite
HARVARD Citation
Monteiro, S. et al. (2017). Effect of the molecular weight of a neutral polysaccharide on soy protein gelation. Food research international. pp. 14-24. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Monteiro, S. et al. (2017). Effect of the molecular weight of a neutral polysaccharide on soy protein gelation. Food research international. pp. 14-24. [Online].