Cite
HARVARD Citation
Zang, X. et al. (2019). Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions. Lebensmittel-Wissenschaft + Technologie =. pp. 573-581. [Online].
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Zang, X. et al. (2019). Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions. Lebensmittel-Wissenschaft + Technologie =. pp. 573-581. [Online].