COMPARISON OF FROZEN, FOAM‐SPRAY‐DRIED, FREEZE‐DRIED, AND SPRAY‐DRIED EGGS 7. Soft Meringues Prepared With a Carrageenan Stabilizer
- 1 September 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (5) , 699-701
- https://doi.org/10.1111/j.1365-2621.1970.tb04848.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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