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Taylor and Francis Group, Journal of Culinary Science and Technology, p. 1-11

DOI: 10.1080/15428052.2018.1502111

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Chia (Salvia hispanica L.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage

Journal article published in 2018 by Lorenza Rodrigues dos Reis Gallo, Raquel Braz Assunção Botelho, Verônica Cortez Ginani ORCID, Lívia de Lacerda de Oliveira ORCID, Roberta Figueiredo Resende Riquette, Eliana dos Santos Leandro
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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