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    The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

    The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks by Manon Chemin, Olivier Paurd, Laure Villaceque, Alain Riaublanc, Patricia Le-Bail

    Published 2022-09-01
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