Cite
HARVARD Citation
Oh, I. et al. (2019). Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food research international. pp. 566-572. [Online].
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Oh, I. et al. (2019). Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food research international. pp. 566-572. [Online].