Functionality of emulsifiers in sponge cake production

Journal of the Science of Food and Agriculture

Volumn 83, Issue 14, 2003, Pages 1419-1429

  Sahi, Sarabjit S ^a   Alava, Juan M ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

Aqueous phase; Bubble size distribution; Emulsifier functionality; Image analysis; Rheology; Sponge batters; Sponge cakes; Surface tension; Texture profile analysis

Indexed keywords

FOOD;

EID: 0242406720     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1557     Document Type: Article

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