论文信息 - Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation - 字舞流文

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

A. Crispini | P. Caputo | C. Oliviero Rossi | A. Mincione | U. G. Spizzirri | D. Restuccia | F. Aiello | A. Leggio | E. Belsito | G. Carullo | F. Scarpelli