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Autor:
Lye Yee Chew, Kian Aun Chang, Tzia-E Tan, Han Ni Kow, Kiat Liang Tan, Vikineswary Sabaratnam, Yun Ping Neo
Publikováno v:
International Journal of Food Science & Technology. 56:5639-5646
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04d98d20c51282a83b87ce004b8455c2
https://doi.org/10.1111/ijfs.15158
https://doi.org/10.1111/ijfs.15158
