Cite
MLA Citation
Mingcong Fan et al.. “Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees.” Food hydrocolloids, vol. 96, 2019, pp. 604–616. http://access.bl.uk/ark:/81055/vdc_100087054693.0x00003d