Sensory Characteristics and Acceptability of Lactose-Reduced Baked Custards Made With an Egg Substitute

✍ Scribed by VERONICA T WU; DENISE BROCHETTI; SUSAN E DUNCAN

• Book ID: 113972607
• Publisher: Elsevier Science
• Year: 1998
• Tongue: English
• Weight: 406 KB
• Volume: 98
• Category: Article
• ISSN: 0002-8223
• DOI: 10.1016/s0002-8223(98)00334-4