Cite
HARVARD Citation
Bai, J. et al. (2022). Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food). Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Bai, J. et al. (2022). Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food). Lebensmittel-Wissenschaft + Technologie =. p. . [Online].