Cite
HARVARD Citation
Liu, X. et al. (2018). Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food hydrocolloids. pp. 168-175. [Online].
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Liu, X. et al. (2018). Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food hydrocolloids. pp. 168-175. [Online].