Cite
HARVARD Citation
Ben-Harb, S. et al. (2018). The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments. Food hydrocolloids. pp. 75-84. [Online].
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Ben-Harb, S. et al. (2018). The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments. Food hydrocolloids. pp. 75-84. [Online].