Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes
- 1 October 2001
- journal article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 213 (4), 312-316
- https://doi.org/10.1007/s002170100391