![](/img/cover-not-exists.png)
About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs
Manuela Mariotti, Cristina AlampreseVolume:
48
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2012.03.001
File:
PDF, 328 KB
english, 2012