Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose.
| Autor: | Kim, Ji-Na1, Park, Soojin2, Shin, Weon-Sun1 |
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| Zdroj: | Journal of Food Quality. Aug2014, Vol. 37 Issue 4, p281-290. 10p. |
| Databáze: | Business Source Ultimate |
| Externí odkaz: |
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