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The effect of emulsifiers and baking conditions on the sponge cake foam : a literature review
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
1999 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK Institutet för livsmedel och bioteknik, Göteborg, Sverige , 1999.
Series
SIK Rapport, ISSN 0436-2071 ; 663
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1551OAI: oai:DiVA.org:ri-1551DiVA, id: diva2:959095
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-24Bibliographically approved

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fulltext(27208 kB)62 downloads
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File name FULLTEXT01.pdfFile size 27208 kBChecksum SHA-512
49b818591edbf45f2a2293f7812bda1d4a03f6ab1b4a211a94d120bfe9da3d1dbc885276aa9f44f356d581451e4dd61532d0a79f98138d0b7655694da9d0c9cd
Type fulltextMimetype application/pdf

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SIK – Institutet för livsmedel och bioteknik
Food Science

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CiteExportLink to record
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