Stabilization of the air-liquid interface in sponge cake...

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Food Hydrocolloids 2019 / 11

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.
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Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105548
Date:
November, 2019
File:
PDF, 2.54 MB
2019
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