Cite
HARVARD Citation
Han, X. et al. (2022). Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Han, X. et al. (2022). Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].