White Layer Cake Batter Emulsion Characteristics: Effects of Sucrose Ester Emulsifiers

✍ Scribed by S.E. EBELER; L.M. BREYER; C.E. WALKER

• Book ID: 118700559
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 509 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb13104.x