دورية أكاديمية
Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins
| العنوان: | Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins |
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| المؤلفون: | Assad Bustillos, M., Jonchère, C., Garnier, C., Réguerre, A.L., Della Valle, G. |
| المصدر: | In Food Hydrocolloids April 2020 101 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2019.105553 |