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HARVARD Citation
Wee, M. et al. (2017). Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl. Food structure. pp. 45-55. [Online].
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Wee, M. et al. (2017). Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl. Food structure. pp. 45-55. [Online].