Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

Journal of Food Engineering

Volumn 74, Issue 2, 2006, Pages 198-210

  Allais, Irène ^a   Edoura Gaena, Roch Boris ^a   Gros, Jean Bernard ^b   Trystram, Gilles ^c  

^a CEMAGREF   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

^c Paris Saclay University   (France)

Author keywords

Aeration; Bubble size; Cake batter; Density; Egg; Mode of incorporation; Operating pressure

Indexed keywords

BUBBLES (IN FLUIDS); DRYING; PRESSURE EFFECTS; REFRIGERATION;

AERATION; BUBBLE SIZE; CAKE BATTER; DENSITY; EGGS; MODE OF INCORPORATION; OPERATING PRESSURE;

FOOD PRODUCTS;

EID: 28044462430     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.014     Document Type: Article

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