
Influence of fat content and emulsifier type on the rheological properties of cake batter
Ozge Sakiyan, Gulum Sumnu, Serpil Sahin, Goknur BayramVolume:
219
Langue:
english
Pages:
4
DOI:
10.1007/s00217-004-1020-4
Date:
November, 2004
Fichier:
PDF, 224 KB
english, 2004