학술논문
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products
Document Type
Article
Author
Source
In: Journal of the Science of Food and Agriculture . (Journal of the Science of Food and Agriculture, 30 January 2024, 104(2):1190-1199)
Subject
Language
English
ISSN
10970010
00225142
00225142