Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Food Structure

Volumn 5, Issue , 2015, Pages 31-41

  Hesso, Nesrin ^a,b,d   Garnier, Catherine ^c,d   Loisel, Catherine ^a,b,d   Chevallier, Sylvie ^a,b,d   Bouchet, Brigitte ^c,d   Le Bail, Alain ^a,b,d  

^a LUNAM UNIVERSITÉ   (France)

^b Laboratoire d'Acoustique Environnementale   (France)

^c INRA   (France)

^d SFR 4204   (France)

Author keywords

Cake texture; CLSM; Fat; Microstructure; Pregelatinized starch; Visco elastic properties

Indexed keywords

BRASSICA NAPUS;

EID: 84939181014     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2015.03.002     Document Type: Article

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