Rheological study of layer cake batters made with soybean protein isolate and different starch sources

  1. Ronda, F.
  2. Oliete, B.
  3. Gómez, M.
  4. Caballero, P.A.
  5. Pando, V.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2011

Volume: 102

Issue: 3

Pages: 272-277

Type: Article

DOI: 10.1016/J.JFOODENG.2010.09.001 GOOGLE SCHOLAR
Data source: Scopus