Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality
Crossref DOI link: https://doi.org/10.1007/s13197-015-1909-x
Published Online: 2015-06-13
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Román, Laura
Santos, Isabel
Martínez, Mario M.
Gómez, Manuel
Text and Data Mining valid from 2015-06-13