Cite
HARVARD Citation
Li, M. et al. (2019). Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin. Journal of food engineering. pp. 158-164. [Online].
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Li, M. et al. (2019). Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin. Journal of food engineering. pp. 158-164. [Online].