Csurka, Tamás and Szücs, Fanni and Csehi, Barbara and Friedrich, László Ferenc and Pásztorné Huszár, Klára (2021) Analysis of several techno-functional and sensory attributes upon egg allergen ingredient substitution by blood plasma powder in sponge cake. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 17 (S1). pp. 87-98. ISSN 1786-335X
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17870321-ProgressinAgriculturalEngineeringSciencesAnalysisofseveraltechno-functionalandsensoryattributesuponeggallergeningredientsubstitutionbybloodplasmapowderinspongecake.pdf Download (551kB) | Preview |
Official URL: http://doi.org/10.1556/446.2021.30011
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában S Agriculture / mezőgazdaság > SF Animal culture / állattenyésztés |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 03 Dec 2021 09:25 |
| Last Modified: | 03 Dec 2021 09:25 |
| URI: | http://real.mtak.hu/id/eprint/134072 |
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