Cite
HARVARD Citation
Hesso, N. et al. (n.d.). Formulation effect study on batter and cake microstructure: Correlation with rheology and texture. Food structure. pp. 31-41. [Online].
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Hesso, N. et al. (n.d.). Formulation effect study on batter and cake microstructure: Correlation with rheology and texture. Food structure. pp. 31-41. [Online].