Cite
HARVARD Citation
Li, B. et al. (2022). Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum. Food hydrocolloids. p. . [Online].
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Li, B. et al. (2022). Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum. Food hydrocolloids. p. . [Online].