Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder
出版年份 2016 全文链接
标题
Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 6, Pages 1369-1377
出版商
Wiley
发表日期
2016-03-24
DOI
10.1111/ijfs.13104
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