Replacement of Egg Solids with Whey Protein Concentrate and Optimization of its Levels in Cake Making

By: Swaran SinghMaterial type: TextTextPublication details: July - August 2003Description: 386 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
40;4 Available JA04566

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