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Volumn 39, Issue 6, 2015, Pages 574-582

Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATION; FOOD PROCESSING;

EID: 84953271323     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12263     Document Type: Article
Times cited : (29)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.