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

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Noelia Soledad BEDOYA-PERALES
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Sujets:	Agrociencias cake quality crumb firmness retrogradation formulation balancing
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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