Functionality of lipase and emulsifiers in low-fat cakes with inulin

LWT

Volumn 58, Issue 1, 2014, Pages 173-182

  Rodríguez García, Julia ^a   Sahi, Sarabjit S ^b   Hernando, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

Cake; Emulsifier; Fat replacement; Inulin; Lipase

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; HARDNESS; POLYSACCHARIDES; VISCOSITY;

CAKE; COMPLEX VISCOSITY; DYNAMIC MODULI; EMULSIFIER; FAT REPLACEMENTS; INULIN; RELATIVE DENSITY; RISING TEMPERATURES; THERMAL; VISCOELASTIC PROPERTIES;

VISCOELASTICITY;

EID: 84898805164     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.012     Document Type: Article

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