Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics
سال
: 2014شناسه الکترونیک: 10.1111/jfpp.12263
کالکشن
:
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آمار بازدید
Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics
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| contributor author | Nazanin Fatemeh Rahmati | |
| contributor author | Mostafa Mazaheri Tehrani | |
| date accessioned | 2020-03-14T05:49:09Z | |
| date available | 2020-03-14T05:49:09Z | |
| date issued | 2014 | |
| identifier other | wgT3xIFXe1Co3RXIPCw25bR92lrRfZONJ4nYuL5lhEEUj1O1pC.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1558284 | |
| format | general | |
| language | English | |
| title | Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 11348945 | |
| identifier doi | 10.1111/jfpp.12263 | |
| journal title | Journal of Food Processing and Preservation | |
| coverage | Academic | |
| pages | 574-582 | |
| journal volume | 39 | |
| journal issue | 6 | |
| filesize | 925622 | |
| citations | 0 |