Cite
APA Citation
Wang, X., Luo, K., Liu, S., Adhikari, B., & Chen, J. (2019). improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium. Journal of food engineering, 244, 32–39. http://access.bl.uk/ark:/81055/vdc_100070805997.0x00003d