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.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2011

Alea: 102

Zenbakia: 3

Orrialdeak: 272-277

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2010.09.001 GOOGLE SCHOLAR
Datuen iturria: Scopus