Cite
HARVARD Citation
Li, L. et al. (2021). Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products. Food chemistry. p. . [Online].
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Li, L. et al. (2021). Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products. Food chemistry. p. . [Online].