Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes

Author: Arozarena Iñigo   Bertholo Hugo   Empis José   Bunger Andrea   Sousa Isabel  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.213, Iss.4-5, 2001-10, pp. : 312-316

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