Cite
HARVARD Citation
Godefroidt, T. et al. (2021). An Ohmic heating study of the functionality of leavening acids in cream cake systems. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Godefroidt, T. et al. (2021). An Ohmic heating study of the functionality of leavening acids in cream cake systems. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].