Cite
HARVARD Citation
Wang, J. et al. (2020). Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wang, J. et al. (2020). Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].