Influence of fat content and emulsifier type on the rheological properties of cake batter

Author: Sakiyan Ozge   Sumnu Gulum   Sahin Serpil   Bayram Goknur  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.219, Iss.6, 2004-11, pp. : 635-638

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next