Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake

Clicks: 236
ID: 70523
2019
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krupakozak2019broccoliinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Krupa-Kozak, U.
Journal international journal of food science and technology
Year 2019
DOI
10.1111/ijfs.13972
URL
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