The effect of different emulsifiers on the eggless cake properties containing WPC
Crossref DOI link: https://doi.org/10.1007/s13197-016-2373-y
Published Online: 2016-11-16
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Khalilian Movahhed, Mohammad
Mohebbi, Mohebbat
Koocheki, Arash
Milani, Elnaz
License valid from 2016-11-01