Keywords = sodium stearoyl lactylate
| Number of Articles: 1 | ||
| 1 | Use of Response Surface Methodology to Optimize the Quality of Reduced-Fat Biscuits Containing Banana Puree as a Fat Replacer | |
| Volume 9, Issue 2, December 2012, Page 11-19 | ||
| Number of Articles: 1 | ||
| 1 | Use of Response Surface Methodology to Optimize the Quality of Reduced-Fat Biscuits Containing Banana Puree as a Fat Replacer | |
| Volume 9, Issue 2, December 2012, Page 11-19 | ||
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