Abstract
Effect of combination of hydrocolloid and emulsifiers on micro visco - amylograph, physical and storage qualities of eggless cake
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https://doi.org/10.15740/has/fsrj/10.1/70-80
Journal: FOOD SCIENCE RESEARCH JOURNAL | Publication Date: Apr 15, 2019 |
Effect of combination of hydrocolloid and emulsifiers on micro visco - amylograph, physical and storage qualities of eggless cake
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