Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts

Title
Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts
Authors
Keywords
-
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 21, Issue 1, Pages 247-252
Publisher
Springer Nature
Online
2012-02-27
DOI
10.1007/s10068-012-0032-2

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