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Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake
The baking industry is interested in finding cost‐effective and healthful alternatives for eggs. Therefore, in this study the effects of total replacement of egg by soymilk (SM) in combination with 0–6% soy lecithin (SL) on batter (density, microstructure, viscosity, and texture) and cakes (height,...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6021699/ https://ncbi.nlm.nih.gov/pubmed/29983980 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.656 |
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