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Thermodynamic description of the chemical leavening in biscuits
In this paper we describe the chemical reactions of leavening agents in baking biscuits on a sound thermodynamic basis. The model is part in a sequel targetted at physical understanding of biscuit baking with the purpose of reformulation of biscuits with respect to sucrose and sodium levels. The che...
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| Publicado no: | Curr Res Food Sci |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8056436/ https://ncbi.nlm.nih.gov/pubmed/33899006 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.03.006 |
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