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Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake
Ultrasonicated squid ovary powder (USOP) was used to replace egg white powder (EWP) at different substitution levels (12.5–100%) and its effects on properties of batter and cake were investigated. High elastic modulus (G′) and average bubble size of batter added with 100% USOP resulted in higher vol...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443753/ https://ncbi.nlm.nih.gov/pubmed/30996442 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03687-9 |
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