Effect of isomaltooligosaccharide syrup on quality characteristics of sponge cake

Cereal Chemistry

Volumn 85, Issue 4, 2008, Pages 515-521

  Lee, Ching Ching ^a   Wang, Hsueh Fang ^a   Lin, Sheng Dun ^a  

^a HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; QUALITY CONTROL; SENSORY ANALYSIS;

B VALUE; CAKE BATTER; ISOMALTO-OLIGOSACCHARIDES; L-VALUES; PHYSICO-CHEMICALS; QUALITY CHARACTERISTIC; SPONGE CAKES; TOTAL PLATE COUNT; WATER ACTIVITY;

SUGAR (SUCROSE);

EID: 48249121876     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-4-0515     Document Type: Article

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