Ingredient Functionality During Foam-Type Cake Making: A Review.

Godefroidt, Thibault; Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

Godefroidt, Thibault; Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A.

Afiliación

Godefroidt T; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 box 2463, B-3001, Heverlee, Belgium.
Ooms N; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 box 2463, B-3001, Heverlee, Belgium.
Pareyt B; Puratos NV, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium.
Brijs K; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 box 2463, B-3001, Heverlee, Belgium.
Delcour JA; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 box 2463, B-3001, Heverlee, Belgium.

Compr Rev Food Sci Food Saf ; 18(5): 1550-1562, 2019 Sep.

Article en En | MEDLINE | ID: mdl-33336911

Palabras clave

egg white; egg yolk; foam-type cake; leavening agents; sucrose; wheat

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2019 Tipo del documento: Article País de afiliación: Bélgica

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