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

出版年份 2016 全文链接

标题

作者

关键词

Polyols, Egg protein, Foam microstructure, Thermal property, Sponge cake

出版物

FOOD HYDROCOLLOIDS

Volume 57, Issue -, Pages 153-159

出版商

Elsevier BV

发表日期

2016-01-14

DOI

10.1016/j.foodhyd.2016.01.006

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