Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein
Crossref DOI link: https://doi.org/10.1007/s11947-014-1428-1
Published Online: 2014-11-05
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tan, M. C.
Chin, N. L.
Yusof, Y. A.
Taip, F. S.
Abdullah, J.
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