Cite
HARVARD Citation
Xu, X. et al. (n.d.). Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin. Food hydrocolloids. pp. 251-260. [Online].
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Xu, X. et al. (n.d.). Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin. Food hydrocolloids. pp. 251-260. [Online].