Formulation effect study on batter and cake microstructure: Correlation with rheology and texture
| Autor: | Hesso, Nesrin, Garnier, Catherine, Loisel, Catherine, Chevallier, Sylvie, Bouchet, Brigitte, Le-Bail, Alain |
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| Zdroj: | In Food Structure July 2015 5:31-41 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect