Qualities of chiffon cake prepared with indigestible dextrin and sucralose as replacement for sucrose
Study designOther primary literature
SubjectUnknown
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- Study design
- Other primary literature
- Subject
- Unknown
- Publication year
- 2005
- Source
- doi.org
- Abstract display
- Not reproduced here
- Publication status
- Unknown
- Status checked
- 17 Aug 2026
- Collected
- 3 Aug 2026
- Freshness
- Current
- Review stage
- Manual review pending
- Record status
- Published
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Publication status: Unknown
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DOI 10.1094/cc-82-0405
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