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HARVARD Citation
Pang, S. et al. (2020). Relationship between the emulsifying properties and formation time of rice bran protein fibrils. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Pang, S. et al. (2020). Relationship between the emulsifying properties and formation time of rice bran protein fibrils. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].