Cite
HARVARD Citation
Luo, K. et al. (2019). Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion. Journal of food engineering. pp. 280-287. [Online].
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Luo, K. et al. (2019). Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion. Journal of food engineering. pp. 280-287. [Online].