Cite
HARVARD Citation
Xing, L. et al. (2016). Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar. Journal of the science of food and agriculture. pp. 2047-2054. [Online].
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Xing, L. et al. (2016). Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar. Journal of the science of food and agriculture. pp. 2047-2054. [Online].