Improvement of shelf life stability of cakes

Journal of Food Quality

Volumn 34, Issue 3, 2011, Pages 151-162

  Sozer, Nesli ^a   Bruins, Rieks ^b   Dietzel, Christie ^c   Franke, William ^b   Kokini, Jozef L ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b RUTGERS UNIVERSITY   (United States)

^c Sterling Foods   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CAKE FORMULATIONS; ENZYME TECHNOLOGY; HARDNESS VALUES; HIGH-TO-LOW; MODIFIED STARCHES; MORPHOLOGICAL CHARACTERISTIC; PRODUCT QUALITY; SHELF LIFE; SOLUBLE FIBER; STARCH RETROGRADATION; WATER ACTIVITY;

CATALYSTS; ENZYMES; HARDNESS; THERMODYNAMIC PROPERTIES; WATER CONTENT;

STARCH;

BACTERIA (MICROORGANISMS);

EID: 79958706111     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2011.00379.x     Document Type: Article

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