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pro vyhledávání: '"Olivier Paurd"'
Publikováno v:
Polymers, Vol 14, Iss 19, p 4053 (2022)
(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses we
Externí odkaz:
https://doaj.org/article/b6635498b3724a539ee15d6b72057d99
