Buchumschlag

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

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Noelia Soledad BEDOYA-PERALES
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Schlagworte:	Agrociencias cake quality crumb firmness retrogradation formulation balancing
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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