Cite
HARVARD Citation
Yu, J. et al. (2022). Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl. Food hydrocolloids. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Yu, J. et al. (2022). Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl. Food hydrocolloids. p. . [Online].