Cite
HARVARD Citation
Chiang, J. et al. (2019). Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food structure. p. . [Online].
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Chiang, J. et al. (2019). Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food structure. p. . [Online].