Cite
HARVARD Citation
Godefroidt, T. et al. (2019). Ingredient Functionality During Foam‐Type Cake Making: A Review. Comprehensive reviews in food science and food safety. 18 (5), pp. 1550-1562. [Online].
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Godefroidt, T. et al. (2019). Ingredient Functionality During Foam‐Type Cake Making: A Review. Comprehensive reviews in food science and food safety. 18 (5), pp. 1550-1562. [Online].