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Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics

contributor authorNazanin Fatemeh Rahmati
contributor authorMostafa Mazaheri Tehrani
date accessioned2020-03-14T05:49:09Z
date available2020-03-14T05:49:09Z
date issued2014
identifier otherwgT3xIFXe1Co3RXIPCw25bR92lrRfZONJ4nYuL5lhEEUj1O1pC.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/1558284?show=full
formatgeneral
languageEnglish
titleReplacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid11348945
identifier doi10.1111/jfpp.12263
journal titleJournal of Food Processing and Preservation
coverageAcademic
pages574-582
journal volume39
journal issue6
filesize925622
citations0


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