The use of carob flour and stevia as sugar substitutes in sponge cake: Optimization for reducing sugar and wheat flour in cake formulation
| Autor: | Gökçe, Cüneyt, Bozkurt, Hüseyin, Maskan, Medeni |
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| Zdroj: | In International Journal of Gastronomy and Food Science June 2023 32 |
| Databáze: | ScienceDirect |
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