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1 Ergebnisse
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Physico‐chemical, textural and sensory properties of a frie..:
Lee, Kyong‐Ae
;
Brennand, Charlotte P.
International Journal of Food Science & Technology. 40 (2005) 5 - p. 501-508 , 2005
Link:
https://doi.org/10.1111/j.1365-2621.2004.00948.x
RT Journal T1 <Title>Physico‐chemical, textural and sensory properties of a fried cookie system containing soy protein isolate</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_j.1365-2621.2004.00948.x&Exemplar=1&LAN=DE A1 Lee, Kyong‐Ae A1 Brennand, Charlotte P. PB Wiley YR 2005 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 40 IS 5 SP 501 OP 508 LK http://dx.doi.org/https://doi.org/10.1111/j.1365-2621.2004.00948.x DO https://doi.org/10.1111/j.1365-2621.2004.00948.x SF ELIB - SuUB Bremen
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