Cite
HARVARD Citation
Zang, X. et al. (2019). Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein. Journal of cereal science. pp. 168-174. [Online].
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Zang, X. et al. (2019). Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein. Journal of cereal science. pp. 168-174. [Online].