Cite
HARVARD Citation
Dai, Y. et al. (2021). Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties. Food hydrocolloids. p. . [Online].
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Dai, Y. et al. (2021). Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties. Food hydrocolloids. p. . [Online].