- Bài báo tạp chí
- Nhan đề: Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake / Rashmi Kumari and others
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Nhan đề
| Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake / Rashmi Kumari and others | |
Mô tả vật lý
| From p.47-56 | |
Tác giả(bs) CN
| Indrani, D. | |
Tác giả(bs) CN
| Jeyarani, T. | |
Tác giả(bs) CN
| Kumari, Rashmi | |
Tác giả(bs) CN
| Soumya, C. | |
Nguồn trích
| Journal of texture studies-
Số: 5
Tập: 42
Năm: 2011 |
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| 00000nab#a2200000ui#4500 |
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| 001 | 172972 |
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| 002 | 21 |
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| 004 | 93BBAE81-54ED-48CC-9519-5D36E0CB54F9 |
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| 005 | 202206291551 |
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| 008 | 081223s vm| vie |
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| 009 | 1 0 |
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| 039 | |y20220629155127|zluuyen |
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| 245 | |aUse of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake / |cRashmi Kumari and others |
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| 300 | |aFrom p.47-56 |
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| 700 | |aIndrani, D. |
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| 700 | |aJeyarani, T. |
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| 700 | |aKumari, Rashmi |
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| 700 | |aSoumya, C. |
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| 773 | |tJournal of texture studies|d2011|v42|i5 |
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| 890 | |c1 |
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