Cite
MLA Citation
Hefei Zhao et al.. “Improving textural properties of gluten‐free veggie sausage with egg white proteins.” Food bioengineering, vol. 1, no. 3, 2022, pp. 319–330. http://access.bl.uk/ark:/81055/vdc_100173097940.0x000001
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Hefei Zhao et al.. “Improving textural properties of gluten‐free veggie sausage with egg white proteins.” Food bioengineering, vol. 1, no. 3, 2022, pp. 319–330. http://access.bl.uk/ark:/81055/vdc_100173097940.0x000001