The Effect of Cannellini Bean Puree with Aquafaba as a Fat Replacer on the Physical, Textural, and Sensory Acceptability of Chocolate Mousse
Beeber, M., Panitz, A., Traynor, C., Zanville, K., Ghatak, R., Bhaduri, S., Navder, K.Том:
119
Журнал:
Journal of the Academy of Nutrition and Dietetics
DOI:
10.1016/j.jand.2019.06.131
Date:
September, 2019
Файл:
PDF, 55 KB
2019
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