Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 2945-2951

  Pernell, C W ^a   Luck, P J ^a   Foegeding, E Allen ^a   Daubert, C R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Angel food cake; Baking; Cake; Egg white protein; Rheology; Whey protein; WPI

Indexed keywords

EID: 0036812822     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08843.x     Document Type: Article

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