Addition of sucrose fatty acid ester emulsifiers to sponge cakes
- Other title
- Addition d'émulsifiants à base d'esters gras de saccharose dans les gâteaux de type génoise (fr)
- Author
- PIERCE, M. M1 ; WALKER, C. E
[1] Univ. Nebraska, dep. food sci. tech., Lincoln, United States - Conference name
- AACC Annual Meeting. 70 (1985)
- Source
Cereal chemistry. 1987, Vol 64, Num 4, pp 222-225 ; ref : 11 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Aptitude technologique Emulsifiant Ester Gâteau Saccharose Texture Utilisation
- Keyword (en)
- Keeping quality Emulsifier Ester Cake Sucrose Texture Use
- Keyword (es)
- Aptitud tecnologica Emulsionador Ester Pastel Sacarosa Textura Utilizacion
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 8194546
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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