Cite
HARVARD Citation
Felix, M. et al. (2019). Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH. Food hydrocolloids. pp. 353-359. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Felix, M. et al. (2019). Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH. Food hydrocolloids. pp. 353-359. [Online].