Cite
HARVARD Citation
Sun, J. et al. (2019). Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels. International journal of food properties. 22 (1), pp. 2047-2056. [Online].
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Sun, J. et al. (2019). Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels. International journal of food properties. 22 (1), pp. 2047-2056. [Online].