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HARVARD Citation
Wang, J. et al. (2022). Effect of enzymatic hydrolysis on the physicochemical and emulsification properties of rice bran albumin and globulin fractions. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wang, J. et al. (2022). Effect of enzymatic hydrolysis on the physicochemical and emulsification properties of rice bran albumin and globulin fractions. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].