Cite
HARVARD Citation
Wang, X. et al. (2019). Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium. Journal of food engineering. pp. 32-39. [Online].
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Wang, X. et al. (2019). Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium. Journal of food engineering. pp. 32-39. [Online].