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HARVARD Citation
Wu, D. et al. (2020). Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes. Food research international. p. . [Online].
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Wu, D. et al. (2020). Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes. Food research international. p. . [Online].