Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein
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Title
Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein
Authors
Keywords
Ultrasound, Whey protein, Egg white protein, Batter, Eggless cake, X-ray tomography
Journal
Food and Bioprocess Technology
Volume 8, Issue 3, Pages 605-614
Publisher
Springer Nature
Online
2014-11-04
DOI
10.1007/s11947-014-1428-1
References
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