Cite
HARVARD Citation
Gulzar, M. et al. (2017). Influence of extraction pH on the foaming, emulsification, oil‐binding and visco‐elastic properties of marama protein. Journal of the science of food and agriculture. pp. 4815-4821. [Online].
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Gulzar, M. et al. (2017). Influence of extraction pH on the foaming, emulsification, oil‐binding and visco‐elastic properties of marama protein. Journal of the science of food and agriculture. pp. 4815-4821. [Online].