Functionality of several cake ingredients: A comprehensive approach

Czech Journal of Food Sciences

Volumn 31, Issue 4, 2013, Pages 355-360

  Rodríguez García, Julia ^a   Puig, Ana ^a   Salvador, Ana ^b   Hernando, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Fat replacement; Inulin; Physical properties; Structure

Indexed keywords

FERMENTATION; PHYSICAL PROPERTIES; POLYSACCHARIDES; STRUCTURE (COMPOSITION);

AIR BUBBLES; AIR CELLS; BATTER VISCOSITIES; FAT REPLACEMENTS; INULIN; STARCH GRANULES;

PHYSICOCHEMICAL PROPERTIES;

EID: 84884252750     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/412/2012-cjfs     Document Type: Article

References (13)

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