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HARVARD Citation
Wu, Y. et al. (2022). Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein. Journal of food engineering. p. . [Online].
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Wu, Y. et al. (2022). Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein. Journal of food engineering. p. . [Online].