Cite
HARVARD Citation
Pu, X. et al. (2022). Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Pu, X. et al. (2022). Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].