Cite
HARVARD Citation
Li, J. et al. (2022). Soy protein isolate: an overview on foaming properties and air–liquid interface. International journal of food science & technology. pp. 188-200. [Online].
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Li, J. et al. (2022). Soy protein isolate: an overview on foaming properties and air–liquid interface. International journal of food science & technology. pp. 188-200. [Online].