Cite
HARVARD Citation
Shin, W. et al. (2017). HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low‐fat tofu. Journal of the science of food and agriculture. pp. 3720-3726. [Online].
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Shin, W. et al. (2017). HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low‐fat tofu. Journal of the science of food and agriculture. pp. 3720-3726. [Online].