(2012). Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger. Food Research Journal, 21(3), 371-378.
MLA
. "Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger". Food Research Journal, 21, 3, 2012, 371-378.
HARVARD
(2012). 'Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger', Food Research Journal, 21(3), pp. 371-378.
VANCOUVER
Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger. Food Research Journal, 2012; 21(3): 371-378.
)