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Optimum Preparative Method for Storing Cream Puff Paste without Deterioration
deterioration random centroid optimization amylase storing cream puff paste
2010/11/23
When cream puff paste (CPP) was baked after it was kept at 35°C for 3 h, it did not puff up as much as one baked just after preparation of the CPP. The optimum preparative method for CPP with the leas...