Cite
HARVARD Citation
Zhang, Y. et al. (2022). Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment. Journal of food engineering. p. . [Online].
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Zhang, Y. et al. (2022). Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment. Journal of food engineering. p. . [Online].