Rheological study of layer cake batters made with soybean protein isolate and different starch sources
- Ronda, F.
- Oliete, B.
- Gómez, M.
- Caballero, P.A.
- Pando, V.
ISSN: 0260-8774
Année de publication: 2011
Volumen: 102
Número: 3
Pages: 272-277
Type: Article