Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 1697-1710

  Rahmati, Nazanin Fatemeh ^a   Mazaheri Tehrani, Mostafa ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Eggless cake; Emulsifier; Modeling; Physical and sensory properties; Soy milk

Indexed keywords

BAKERIES; DAIRIES; EMULSIFICATION; MIXTURES; MODELS; QUALITY CONTROL; STATISTICS; TEXTURES;

COLOR AND TEXTURES; DIFFERENT STRUCTURE; EGGLESS CAKE; EMULSIFIER; MIXTURE DESIGN; SENSORY ATTRIBUTES; SENSORY PROPERTIES; SOY MILK;

DENSITY (SPECIFIC GRAVITY);

EID: 84920259627     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1253-y     Document Type: Article

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