Optimization of the steamed foam cakes prepared with separated-egg-sponge method using response surface methodology

✍ Scribed by Myung Sook Jang; Jung Eun Park; Sung Ho Kwhak

• Publisher: The Korean Society of Food Science and Technology
• Year: 2011
• Tongue: English
• Weight: 628 KB
• Volume: 20
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-011-0081-y