Cite
HARVARD Citation
Román, L. et al. (n.d.). Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study. Food research international. pp. 72-79. [Online].
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Román, L. et al. (n.d.). Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study. Food research international. pp. 72-79. [Online].