Improvement of cake baking properties by lipases compared to a traditional emulsifier.

Stemler, Charlotte Dorothea; Scherf, Katharina Anne

Stemler, Charlotte Dorothea; Scherf, Katharina Anne.

Afiliación

Stemler CD; Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, Karlsruhe 76131, Germany.
Scherf KA; Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, Karlsruhe 76131, Germany.

Food Chem X ; 15: 100442, 2022 Oct 30.

Article en En | MEDLINE | ID: mdl-36211741

Palabras clave

Enzymes; Lipids; Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM); Product quality; Shelf-life; Texture

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2022 Tipo del documento: Article País de afiliación: Alemania

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