Cite
HARVARD Citation
Cai, Y. et al. (2021). Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface. Food hydrocolloids. p. . [Online].
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Cai, Y. et al. (2021). Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface. Food hydrocolloids. p. . [Online].