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Study of the total replacement of egg by white lupine prote..:
Arozarena, Iñigo
;
Bertholo, Hugo
;
Empis, José
..
European Food Research and Technology. 213 (2001) 4-5 - p. 312-316 , 2001
Link:
https://doi.org/10.1007/s002170100391
RT Journal T1
Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s002170100391&Exemplar=1&LAN=DE A1 Arozarena, Iñigo A1 Bertholo, Hugo A1 Empis, José A1 Bunger, Andrea A1 Sousa, Isabel PB Springer Science and Business Media LLC YR 2001 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 213 IS 4-5 SP 312 OP 316 LK http://dx.doi.org/https://doi.org/10.1007/s002170100391 DO https://doi.org/10.1007/s002170100391 SF ELIB - SuUB Bremen
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