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pro vyhledávání: '"LD5655.V856 1989.M863"'
Autor:
Murano, Peter S.
Cakes were formulated with high fructose corn syrup (HFCS) as a replacement (0, 50, and 100% based on weight) for sucrose, and corn oil as a total replacement for hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters
Externí odkaz:
http://hdl.handle.net/10919/54252