Svenja Krause, Eugenia Ayebea Asamoah, Gabrielle Moulin, Catherine Bonazzi, Barbara Rega. Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour.
LWT - Food Science and Technology, Elsevier, 2022, 154, pp.112770.
⟨10.1016/j.lwt.2021.112770⟩.
⟨hal-03593859⟩