Cite
HARVARD Citation
Munialo, C. et al. (n.d.). The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation. Food hydrocolloids. pp. 707-720. [Online].
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Munialo, C. et al. (n.d.). The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation. Food hydrocolloids. pp. 707-720. [Online].