White Layer Cake Batter Emulsion Characteristics: Effects of Sucrose Ester Emulsifiers

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1 September 1986

journal article
Published by Wiley in Journal of Food Science

Vol. 51 (5), 1276-1278
https://doi.org/10.1111/j.1365-2621.1986.tb13104.x

Abstract

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Keywords

Cited by 11 articles