ZHU Xiuqing, S. Y. Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability. China Food Publishing Company.
Chicago Style (17th ed.) CitationZHU Xiuqing, SONG Yihan. Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability. China Food Publishing Company.
MLA (9th ed.) CitationZHU Xiuqing, SONG Yihan. Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.