Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes

Arozarena, Iñigo

Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes - 5 p.

Estudio de la sustitución total de huevos por la proteína de lupino blanco, emulsionantes y goma xantana en tortas amarillas.


Alimentación
Separatas
Proteinas