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The importance of free lipids of wheat (Triticum aestivum L.) flour during sponge cake making
The importance of free lipids of wheat (Triticum aestivum L.) flour during sponge cake making
2018
Sarah C. Pycarelle
Kevin L.J. Winnen
Geertrui Bosmans
Ingrid Van Haesendonck
Bram Pareyt
Kristof Brijs
Jan A. Delcour
Keywords:
Food science
Chemistry
Sponge cake
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