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HARVARD Citation
Lin, Q. et al. (2021). In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure. Food hydrocolloids. p. . [Online].
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Lin, Q. et al. (2021). In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure. Food hydrocolloids. p. . [Online].