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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,...
Gorde:
| Argitaratua izan da: | Food Sci Nutr |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
John Wiley and Sons Inc.
2018
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| Gaiak: | |
| Sarrera elektronikoa: | 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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