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DEVELOPMENT OF CAKE STRUCTURE: INFLUENCE OF INGREDIENTS ON THE MEASUREMENT OF COHESIVE FORCE DURING BAKING
DEVELOPMENT OF CAKE STRUCTURE: INFLUENCE OF INGREDIENTS ON THE MEASUREMENT OF COHESIVE FORCE DURING BAKING
1981
D. Paton
Larocque Gm
Holme J
Keywords:
Composite material
Materials science
Cohesion (chemistry)
Correction
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