Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake

出版年份 2016 全文链接

标题

作者

关键词

Sponge cake, Whey protein isolate, Crystallinity, Heating rates, Microstructure

出版物

Volume 61, Issue -, Pages 633-639

出版商

Elsevier BV

发表日期

2016-06-25

DOI

10.1016/j.foodhyd.2016.06.020

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