Cite
HARVARD Citation
Chiang, J. et al. (2021). Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method. Food structure. p. . [Online].
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Chiang, J. et al. (2021). Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method. Food structure. p. . [Online].