Shortening Replacement in Cakes:A new matrix of emulsifiers,modified food starch,guar gum,and nonfat dry milk has found application as a replacement for shortining in cakes and other baked goods
Material type:
TextPublication details: March 1998Description: 114
In:
Food Technology
| Item type | Current library | Call number | Vol info | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Journal Articles
|
BCAS Library | 42;3 | Available | JA02497 |
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