Cite
HARVARD Citation
Liu, K. et al. (2019). Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel. Food hydrocolloids. pp. 629-636. [Online].
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Liu, K. et al. (2019). Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel. Food hydrocolloids. pp. 629-636. [Online].