Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour
Crossref DOI link: https://doi.org/10.1007/s13197-020-04899-0
Published Online: 2020-11-22
Published Print: 2021-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Monnet, A. F.
Jeuffroy, M. H.
Villemejane, C.
Michon, C. http://orcid.org/0000-0001-9766-4935
Funding for this research was provided by:
Ministry of Higher Education, Research and Innovation
AgroParisTech
Carnot institute Qualiment
Text and Data Mining valid from 2020-11-22
Version of Record valid from 2020-11-22
Article History
Revised: 25 October 2020
Accepted: 10 November 2020
First Online: 22 November 2020