Cite
HARVARD Citation
Liang, Y. et al. (2021). Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel. Food structure. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Liang, Y. et al. (2021). Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel. Food structure. p. . [Online].