Cite
HARVARD Citation
Wang, Y. et al. (2019). Rheological and structural characterization of acidified skim milks and infant formulae made from cow and goat milk. Food hydrocolloids. pp. 161-170. [Online].
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Wang, Y. et al. (2019). Rheological and structural characterization of acidified skim milks and infant formulae made from cow and goat milk. Food hydrocolloids. pp. 161-170. [Online].