Cite
HARVARD Citation
Mohammadi, A. et al. (2022). Rheological properties of dairy desserts: Effect of rice bran protein and fat content. Journal of food science. 87 (11), pp. 4977-4990. [Online].
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Mohammadi, A. et al. (2022). Rheological properties of dairy desserts: Effect of rice bran protein and fat content. Journal of food science. 87 (11), pp. 4977-4990. [Online].