Cite
HARVARD Citation
Ai, M. et al. (2020). Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating. Food hydrocolloids. p. . [Online].
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Ai, M. et al. (2020). Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating. Food hydrocolloids. p. . [Online].