Cite
HARVARD Citation
Deleu, L. et al. (n.d.). Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins. Food hydrocolloids. pp. 409-414. [Online].
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Deleu, L. et al. (n.d.). Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins. Food hydrocolloids. pp. 409-414. [Online].