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Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: a foaming protocol based approach
Pycarelle, Sarah C., Bosmans, Geertrui M., Nys, Hélène, Brijs, Kristof, Delcour, Jan A.Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105548
Date:
November, 2019
File:
PDF, 2.54 MB
english, 2019