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The effect of different emulsifiers on the eggless cake properties containing WPC
The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containin...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5156632/ https://ncbi.nlm.nih.gov/pubmed/28035145 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2373-y |
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