Formulation effect study on batter and cake microstructure:...

Food Structure 2015 / 07 Vol. 5

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

Hesso, Nesrin, Garnier, Catherine, Loisel, Catherine, Chevallier, Sylvie, Bouchet, Brigitte, Le-Bail, Alain
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Volume:
5
Language:
english
Journal:
Food Structure
DOI:
10.1016/j.foostr.2015.03.002
Date:
July, 2015
File:
PDF, 3.45 MB
english, 2015
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