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Volumn 36, Issue 1, 2012, Pages 21-29

Effects of egg and egg replacers on yellow cake product quality

Author keywords

[No Author keywords available]

Indexed keywords

BULK DENSITY; CAKE FORMULATIONS; END-PRODUCTS; MOISTURE RETENTION; PARTIAL REPLACEMENT; PHYSICAL PRODUCTS; PRODUCT CHARACTERISTICS; PRODUCT QUALITY; SENSORY ANALYSIS; SENSORY PROPERTIES; WHEY PROTEINS;

EID: 84856211510     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00547.x     Document Type: Article
Times cited : (34)

References (27)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.