Cite
HARVARD Citation
Lyu, S. et al. (2023). Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties. Food hydrocolloids. p. . [Online].
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Lyu, S. et al. (2023). Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties. Food hydrocolloids. p. . [Online].