Cite
HARVARD Citation
Ong, L. et al. (2020). The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties. Food chemistry. p. . [Online].
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Ong, L. et al. (2020). The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties. Food chemistry. p. . [Online].