Cite
HARVARD Citation
Pycarelle, S. et al. (2021). The role and impact on quality of exogenous and endogenous lipids during sponge cake making. Trends in food science & technology. pp. 158-166. [Online].
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Pycarelle, S. et al. (2021). The role and impact on quality of exogenous and endogenous lipids during sponge cake making. Trends in food science & technology. pp. 158-166. [Online].