Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design
- 15 January 2014
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Science and Technology
- Vol. 51 (9), 1697-1710
- https://doi.org/10.1007/s13197-013-1253-y
Abstract
No abstract availableKeywords
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