Cite
HARVARD Citation
Zhao, H. et al. (2022). Improving textural properties of gluten‐free veggie sausage with egg white proteins. Food bioengineering. 1 (3), pp. 319-330. [Online].
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Zhao, H. et al. (2022). Improving textural properties of gluten‐free veggie sausage with egg white proteins. Food bioengineering. 1 (3), pp. 319-330. [Online].