Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales
| Autor: | Celia, Cruz-Vazquez, Adriana, Villanueva-Carvajal, Gaspar, Estrada-Campuzano, Aurelio, Dominguez-Lopez |
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| Zdroj: | In International Journal of Gastronomy and Food Science October 2021 25 |
| Databáze: | ScienceDirect |
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