Cite
HARVARD Citation
Wang, X. et al. (2022). Modulation of soy protein isolate gel properties by a novel "two-step" gelation process: Effects of pre-aggregation with different divalent sulfates. Food chemistry. p. . [Online].
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Wang, X. et al. (2022). Modulation of soy protein isolate gel properties by a novel "two-step" gelation process: Effects of pre-aggregation with different divalent sulfates. Food chemistry. p. . [Online].