Cite
HARVARD Citation
Lie-Piang, A. et al. (2022). Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity. Food research international. p. . [Online].
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Lie-Piang, A. et al. (2022). Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity. Food research international. p. . [Online].