Cite
HARVARD Citation
Xie, X. et al. (2020). Effect of poly‐γ‐glutamic acid on hydration and structure of wheat gluten. Journal of food science. 85 (10), pp. 3214-3219. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Xie, X. et al. (2020). Effect of poly‐γ‐glutamic acid on hydration and structure of wheat gluten. Journal of food science. 85 (10), pp. 3214-3219. [Online].