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Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

✍ Scribed by A. Ashwini; R. Jyotsna; D. Indrani

Book ID: 113627655
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 681 KB
Volume: 23
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2008.06.002

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