Work

Applications of Emulsifiers in Baked Foods

Year: 2008

Type: book-chapter

Source: Springer eBooks

DOI: 10.1007/978-0-387-75284-6_9

Author: Frank Orthoefer

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W19076090

FWCI: 4.731

Cites: 23

Cited by: 28

Related to: 10