CAI, M., LIU, L., HUANG, R., SUN, X., & ZENG, M. Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationCAI, Mengting, Li LIU, Ruonan HUANG, Xuening SUN, and Mingyong ZENG. Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationCAI, Mengting, et al. Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids. The editorial department of Science and Technology of Food Industry.