C: Food Chemistry
The Effect of Fat Replacers on Batter and Cake Properties
Version of Record online: 3 SEP 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 10, pages C1495–C1502, October 2013
How to Cite
Psimouli, V. and Oreopoulou, V. (2013), The Effect of Fat Replacers on Batter and Cake Properties. Journal of Food Science, 78: C1495–C1502. doi: 10.1111/1750-3841.12235
- Issue online: 8 OCT 2013
- Version of Record online: 3 SEP 2013
- Manuscript Accepted: 10 JUL 2013
- Manuscript Received: 1 MAR 2013
- Natl. Technical Univ. of Athens
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