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HARVARD Citation
Zhang, T. et al. (2022). Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing. Journal of food engineering. p. . [Online].
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Zhang, T. et al. (2022). Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing. Journal of food engineering. p. . [Online].