Cite
HARVARD Citation
Peng, D. et al. (2020). Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles. Food hydrocolloids. p. . [Online].
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Peng, D. et al. (2020). Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles. Food hydrocolloids. p. . [Online].