Using hydroxypropyl methylcellulose as a fat substitute in making of healthy sweet while keeping sensory value. Nutrición Clínica y Dietética Hospitalaria, España, ES, v. 45, n. 4, 2025. DOI: 10.12873/454al-tarawneh. Disponível em: https://revista.nutricion.org/index.php/ncdh/article/view/1114. Acesso em: 19 dec. 2025.