Rodriguez Garcia, J.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2013). Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences. 31(4):355-360. http://hdl.handle.net/10251/75249
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Title: | Functionality of several cake ingredients: a comprehensive approach | |
Author: | Rodríguez García, Julia Puig Gómez, Consuelo Ana Salvador, Ana | |
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[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties
of batter and cakes were studied in four different formulations. Oil played an important role ...[+]
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Copyrigths: | Reserva de todos los derechos | |
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Publisher version: | http://doi.org/10.17221/412/2012-CJFS | |
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