Effect of the concentrations of maltogenic a-amylase and fat on the technological and sensory quality of cakes

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Bibliographic Details
Main Author:	Noelia Soledad BEDOYA-PERALES
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Subjects:	Agrociencias cake quality crumb firmness retrogradation formulation balancing
Online Access:	Acceder al recurso
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