Cite
HARVARD Citation
Liu, Z. et al. (2021). Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions. Food hydrocolloids. p. . [Online].
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Liu, Z. et al. (2021). Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions. Food hydrocolloids. p. . [Online].