C: Food Chemistry
The Effect of Fat Replacers on Batter and Cake Properties
Article first published 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 published online: 8 OCT 2013
- Article first published online: 3 SEP 2013
- Manuscript Accepted: 10 JUL 2013
- Manuscript Received: 1 MAR 2013
- Natl. Technical Univ. of Athens
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