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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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Detalles Bibliográficos
Publicado en:J Food Sci Technol
Main Authors: Singh, Avtar, Benjakul, Soottawat, Karnjanapratum, Supatra
Formato: Artigo
Idioma:Inglês
Publicado: Springer India 2019
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Acceso en liña: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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