Cite
HARVARD Citation
Pycarelle, S. et al. (2020). The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking. Food research international. p. . [Online].
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Pycarelle, S. et al. (2020). The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking. Food research international. p. . [Online].