Effect of Proportions of Basic Ingredients on the Quality of Sponge Cake
Year: 1969
Type: article
Source: Journal of home economics
Authors: Tomoko Ochi, Seiji Yoshikawa
Institution: Tokyo Kasei University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: closed
OpenAlex ID: W2510271908