Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties

Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties
Conference/Journal Name
Food Science and Nutrition
doi
10.1002/fsn3.70703
Article type
Journal
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