Cite
HARVARD Citation
Wei, Y. et al. (2022). Ultra-thermostable soy protein particles prepared by combining preheating treatment with slightly alkaline pH. Food & function. 13 (17), pp. 8930-8940. [Online].
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Wei, Y. et al. (2022). Ultra-thermostable soy protein particles prepared by combining preheating treatment with slightly alkaline pH. Food & function. 13 (17), pp. 8930-8940. [Online].