Cite
MLA Citation
Sohail Khan et al.. “Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate.” Journal of aquatic food product technology, vol. 31, no. 3, 2022, pp. 242–258. http://access.bl.uk/ark:/81055/vdc_100152639589.0x000032