Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

  1. Gómez, M.
  2. Doyagüe, M.J.
  3. de la Hera, E.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2012

Volume: 46

Issue: 1

Pages: 142-147

Type: Article

DOI: 10.1016/J.LWT.2011.10.014 GOOGLE SCHOLAR
Data source: Scopus