Cite
HARVARD Citation
Peng, D. et al. (2018). Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature. Food hydrocolloids. pp. 107-116. [Online].
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Peng, D. et al. (2018). Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature. Food hydrocolloids. pp. 107-116. [Online].