Cite
HARVARD Citation
Tang, M. et al. (2019). Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Tang, M. et al. (2019). Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].