Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
| Autor: | Sudha, M.L., Srivastava, A.K., Vetrimani, R., Leelavathi, K. |
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| Zdroj: | In Journal of Food Engineering 2007 80(3):922-930 |
| Databáze: | ScienceDirect |
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