White Layer Cake Batter Emulsion Characteristics: Effects of Sucrose Ester Emulsifiers
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13104.x/fullpdf
Reference20 articles.
1. Anon . 1982 . "Solutions to Sticky Problems ", p.8 . Brookfield Engineering Laboratories Inc, Stoughton, MA.
2. A.E Bailey . 1945 . "Industrial Oil and Fat Products ", p.278 . Interscience Publishers Inc., New York.
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