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Impact of sugar and egg proteins on the physico-chemical properties of cake batters
Impact of sugar and egg proteins on the physico-chemical properties of cake batters
2014
Nesrin Hesso
P. Le Bail
Catherine Loisel
Sylvie Chevallier
Alessandra Marti
A. Le Bail
Koushik Seetharaman
Keywords:
Food science
Egg protein
Chemistry
Sugar
Correction
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