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1 Ergebnisse
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Dry‐fractionated protein concentrate as egg replacer in spo..:
De Angelis, Davide
;
Latrofa, Vittoria
;
Squeo, Giacomo
..
Journal of the Science of Food and Agriculture. 104 (2023) 2 - p. 1190-1199 , 2023
Link:
https://doi.org/10.1002/jsfa.13008
RT Journal T1 <Title>Dry‐fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.13008&Exemplar=1&LAN=DE A1 De Angelis, Davide A1 Latrofa, Vittoria A1 Squeo, Giacomo A1 Pasqualone, Antonella A1 Summo, Carmine PB Wiley YR 2023 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 104 IS 2 SP 1190 OP 1199 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.13008 DO https://doi.org/10.1002/jsfa.13008 SF ELIB - SuUB Bremen
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