Effects of Various Sucrose Fatty Acid Ester Emulsifiers on High‐Ratio White Layer Cakes
- 1 March 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (2) , 380-383
- https://doi.org/10.1111/j.1365-2621.1984.tb12427.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Comparative Effects of Various Sucrose‐Fatty Acid Esters upon Bread and CookiesJournal of Food Science, 1983
- WATER LOSS RATES AND SCANNING ELECTRON MICROSCOPY OF MODEL CAKE SYSTEMS MADE WITH DIFFERENT EMULSIFICATION SYSTEMSJournal of Food Science, 1980
- GELATINIZATION OF STARCH IN BAKED PRODUCTSJournal of Food Science, 1980