WATER LOSS RATES AND SCANNING ELECTRON MICROSCOPY OF MODEL CAKE SYSTEMS MADE WITH DIFFERENT EMULSIFICATION SYSTEMS
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1243-1255
- https://doi.org/10.1111/j.1365-2621.1980.tb06530.x
Abstract
No abstract availableKeywords
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