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About this Agricultural and Biological Sciences article
Thermal and Rheological Properties of Sponge Cake Batters and Texture and Microstructural Characteristics of Sponge Cake Made with Native Corn Starch in Partial or Total Replacement of Wheat Flour by Guadarrama-Lezama, A. Y. (author);Carrillo-Navas, H. (author);Pérez-Alonso, C. (author);Vernon-Carter, E. J. (author);Alvarez-Ramirez, J. (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Guadarrama-Lezama, A. Y. (author);Carrillo-Navas, H. (author);Pérez-Alonso, C. (author);Vernon-Carter, E. J. (author);Alvarez-Ramirez, J. (author)
- Publisher
- Academic Press
- Published
- 2016
- Field
- Agricultural and Biological Sciences (Life Sciences)