Cite
MLA Citation
Jie Sun et al.. “Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels.” International journal of food properties, vol. 22, no. 1, 2019, pp. 2047–2056. http://access.bl.uk/ark:/81055/vdc_100099960676.0x000045