Cite
HARVARD Citation
Shen, Y. et al. (2021). Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate. Food hydrocolloids. p. . [Online].
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Shen, Y. et al. (2021). Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate. Food hydrocolloids. p. . [Online].