Study of the Total Replacement of Egg by White Lupine Protein, Emulsifiers and Xanthan Gum in Yellow Cakes

AuthID
 P-000-T3V
5
Author(s)
Bertholo, H
·
Bunger, A
·
Tipo de Documento
Article
Year published
2001
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 213, Número: 4-5, Páginas: 312-316 (5)
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Publication Identifiers
SCOPUS: 2-s2.0-33746088567
Wos: WOS:000171835500012
Source Identifiers
ISSN: 1438-2377
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