Cite
HARVARD Citation
Lin, Q. et al. (2022). Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure. Food hydrocolloids. p. . [Online].
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Lin, Q. et al. (2022). Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure. Food hydrocolloids. p. . [Online].