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Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg
Toyosaki, Toshiyuki, Sakane, YasuhideVolume:
5
Language:
english
Journal:
Advance Journal of Food Science and Technology
DOI:
10.19026/ajfst.5.3109
Date:
November, 2013
File:
PDF, 183 KB
english, 2013