Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review
出版年份 2015 全文链接
标题
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 56, Issue 13, Pages 2101-2114
出版商
Informa UK Limited
发表日期
2015-07-16
DOI
10.1080/10408398.2014.928259
参考文献
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