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Volumn 55, Issue , 2014, Pages 239-246

Effect of lipid physical characteristics on the quality of baked products

Author keywords

Cakes; Cookies; Crystallization; High intensity ultrasound; Pie crust; Sensory evaluation

Indexed keywords

CRYSTALLIZATION; ULTRASONICS;

EID: 84888767569     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.010     Document Type: Article
Times cited : (16)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.