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HARVARD Citation
Ghorbani‐HasanSaraei, A. et al. (2019). Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition. Food science & nutrition. 7 (2), pp. 875-881. [Online].
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Ghorbani‐HasanSaraei, A. et al. (2019). Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition. Food science & nutrition. 7 (2), pp. 875-881. [Online].