Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake
A. Ashwini, R. Jyotsna, D. IndraniVolume:
23
Year:
2009
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2008.06.002
File:
PDF, 681 KB
english, 2009