Cite
HARVARD Citation
Xuan, Y. et al. (2017). Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage. Food hydrocolloids. pp. 35-42. [Online].
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Xuan, Y. et al. (2017). Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage. Food hydrocolloids. pp. 35-42. [Online].