Cite
HARVARD Citation
Kim, J. et al. (n.d.). Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut. Lebensmittel-Wissenschaft + Technologie =. 62 (1), pp. 620-627. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Kim, J. et al. (n.d.). Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut. Lebensmittel-Wissenschaft + Technologie =. 62 (1), pp. 620-627. [Online].