Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake.
| Autor: | DADKHAH, Aida1, ELHAMI RAD, Amir Hossein1 ah.elhami@gmail.com, AZIZINEZHAD, Reza2 |
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| Zdroj: | Banat's Journal of Biotechnology. Jul-Dec2017, Vol. 8 Issue 16, p116-126. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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