Cite
HARVARD Citation
Wan, Z. et al. (n.d.). Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers. Food hydrocolloids. pp. 317-328. [Online].
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Wan, Z. et al. (n.d.). Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers. Food hydrocolloids. pp. 317-328. [Online].