Quality characteristics of egg-reduced pound cakes...

Food Research International 2015 / 03 Vol. 69

Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation

Paraskevopoulou, A., Donsouzi, S., Nikiforidis, C.V., Kiosseoglou, V.
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Volume:
69
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.12.018
Date:
March, 2015
File:
PDF, 1.84 MB
english, 2015
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