Rheological study of layer cake batters made with soybean protein isolate and different starch sources
- 28 February 2011
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 102 (3), 272-277
- https://doi.org/10.1016/j.jfoodeng.2010.09.001
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
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