Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

标题
Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume 4, Issue 5, Pages 710-722
出版商
Springer Nature
发表日期
2009-01-23
DOI
10.1007/s11947-009-0181-3

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