Cite
HARVARD Citation
Gopirajah, R. et al. (2020). Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion. Journal of food processing and preservation. 44 (10), p. n/a. [Online].
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Gopirajah, R. et al. (2020). Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion. Journal of food processing and preservation. 44 (10), p. n/a. [Online].