DIETARY FIBER SOURCES FOR BAKED PRODUCTS : Comparison of Cellulose Types and Coated-Cellulose Products in Layer Cakes

✍ Scribed by MAR Y E. ZABIK; MELISSA A. M. SHAFER; B. W. KUKOROWSKI

• Book ID: 108802736
• Publisher: Institute of Food Technologists
• Year: 1977
• Tongue: English
• Weight: 536 KB
• Volume: 42
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1977.tb08391.x