Cite
HARVARD Citation
Zhao, M. et al. (2020). Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application. Food & function. 11 (12), pp. 10329-10340. [Online].
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Zhao, M. et al. (2020). Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application. Food & function. 11 (12), pp. 10329-10340. [Online].