Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake
作者
Seyedeh Elham Mousavi Kalajahi,Amir babaei Sadr
出处
期刊：علوم و صنایع غذایی [Armenian Green Publishing Co.] 日期：2021-07-27卷期号：18 (115): 327-338被引量：2
Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake
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(2025-6-4)
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