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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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Food Sci Technol |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2016
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| Θέματα: | |
| Διαθέσιμο Online: | 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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