Cite
HARVARD Citation
Liu, Y. et al. (2021). The relationship between water‐holding capacities of soybean–whey mixed protein and ice crystal size for ice cream. Journal of food process engineering. p. n/a. [Online].
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Liu, Y. et al. (2021). The relationship between water‐holding capacities of soybean–whey mixed protein and ice crystal size for ice cream. Journal of food process engineering. p. n/a. [Online].