Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
نویسندگان
چکیده
منابع مشابه
effect of flour heating (dry and moist) on batter physical properties and sponge cake quality
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2008
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.14.431