Cite
MLA Citation
Azade Ghorbani‐HasanSaraei et al.. “Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition.” Food science & nutrition, vol. 7, no. 2, 2019, pp. 875–881. http://access.bl.uk/ark:/81055/vdc_100077982115.0x00000b