Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity
Botosoa, Eliot Patrick, Chèné, Christine, Blecker, Christophe, Karoui, RomdhaneVolume:
8
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-014-1467-7
Date:
May, 2015
File:
PDF, 1.23 MB
english, 2015