Rheological properties of angel food cake made with pH unfolded and refolded egg albumen

✍ Scribed by S. Mleko; H.G. Kristinsson; Y. Liang; M.P. Davenport; W. Gustaw; M. Tomczynska-Mleko

• Book ID: 116726628
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 393 KB
• Volume: 43
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2009.11.007