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FREEZE-ETCH OF EMULSIFIED CAKE BATTERS DURING BAKING.

Author(s) : CLOKE J. D., GORDON J., DAVIS E. A.

Type of article: Article

Summary

CRYOFIXATION AND FREEZE-ETCHING PROCESSES WERE USED FOR STUDYING THE COMPOSITION OF CAKE BATTER WITH OR WITHOUT EMULSIFIERS (SATURATED OR UNSATURATED MONOGLYCERIDES) PRIOR TO AND AFTER HEATING AT 100-102 DEG C.

Details

  • Original title: FREEZE-ETCH OF EMULSIFIED CAKE BATTERS DURING BAKING.
  • Record ID : 1983-2273
  • Languages: English
  • Source: Food Microstruct. - vol. 1 - n. 2
  • Publication date: 1982

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