Cite
HARVARD Citation
Dai, Y. et al. (2022). Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system. Food hydrocolloids. p. . [Online].
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Dai, Y. et al. (2022). Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system. Food hydrocolloids. p. . [Online].