Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein

Published 2016 View Full Article

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Title
Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein
Authors
Keywords
Polyols, Egg protein, Foam microstructure, Thermal property, Sponge cake
Journal
FOOD HYDROCOLLOIDS
Volume 57, Issue -, Pages 153-159
Publisher
Elsevier BV
Online
2016-01-14
DOI
10.1016/j.foodhyd.2016.01.006

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