Cite
HARVARD Citation
Wang, Y. et al. (2020). Corn protein hydrolysate as a new structural modifier for soybean protein isolate based O/W emulsions. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wang, Y. et al. (2020). Corn protein hydrolysate as a new structural modifier for soybean protein isolate based O/W emulsions. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].