The role of exogenous lipids in starch and protein mediated...

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Food Research International 2020 / 7

The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking

Pycarelle, Sarah C., Brijs, Kristof, Delcour, Jan A.
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Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109551
Date:
July, 2020
File:
PDF, 998 KB
2020
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