Optimization by response surface methodology of sponge cake formulations containing pea protein concentrate as an egg albumen replacer

Optimization by response surface methodology of sponge cake formulations containing pea protein concentrate as an egg albumen replacer

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Bibliographic Details
Main Author:	Betker, Sheryl Elizabeth
Published:	2013
Online Access:	http://hdl.handle.net/1993/17000

Internet

http://hdl.handle.net/1993/17000