Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer
| Autor: | Kocer, Dilek, Hicsasmaz, Zeynep, Bayindirli, Alev, Katnas, Sinan |
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| Zdroj: | In Journal of Food Engineering February 2007 78(3):953-964 |
| Databáze: | ScienceDirect |
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