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Effects of Various Sucrose Fatty Acid Ester Emulsifiers on High-Ratio White Layer Cakes

✍ Scribed by S. E. EBELER; C. E. WALKER

Book ID: 108810385
Publisher: Institute of Food Technologists
Year: 1984
Tongue: English
Weight: 848 KB
Volume: 49
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1984.tb12427.x

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