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The effectiveness of ultrasound bath and probe treatments on the quality of baking and shelf life of cupcakes

Uniform dispersion of emulsion particles of cake batter is very effective on the quality of the final product. A proper aeration process can produce a favorable spongy texture and desirable qualities in the product. Air containment and uniform distribution with smaller particles in the entire textur...

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Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: Esmaeilzadeh Kenari, Reza, Nemati, Azita
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2020
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7300068/
https://ncbi.nlm.nih.gov/pubmed/32566211
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1595
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