Enlace original:
http://repositorio.uchile.cl/handle/2250/121027
Arozarena, I.
,
Bertholo, H.
,
Empis, J.
,
Bunger Timmermann, Andrea
,
De Soussa, I.
,
[Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes]