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1 Ergebnisse
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Changing chemical leavening to improve the structural, text..:
Díez-Sánchez, Elena
;
Llorca Martínez, Mª Empar
;
Tárrega, Amparo
..
LWT - Food Science and Technology. , 2020
Link:
http://hdl.handle.net/10251/170964
RT Journal T1
Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
UL https://suche.suub.uni-bremen.de/peid=base-ftunivpvalencia:oai:riunet.upv.es:10251_170964&Exemplar=1&LAN=DE A1 Díez-Sánchez, Elena A1 Llorca Martínez, Mª Empar A1 Tárrega, Amparo A1 Fiszman, Susana A1 Hernando Hernando, Mª Isabel PB Elsevier YR 2020 K1 Leavening agent K1 Structure K1 By-product K1 Flash profile K1 Bakery products K1 TECNOLOGIA DE ALIMENTOS JF LWT - Food Science and Technology LK http://hdl.handle.net/10251/170964 DO http://hdl.handle.net/10251/170964 SF ELIB - SuUB Bremen
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