Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Article

Abstract: Functionality of hydrocolloids of different origin and chemical structure (sodium alginate, carragee

Palabras claves:

Cake quality, Gums, hydrocolloids, Physical properties, Sensory evaluation, texture, Yellow layer cake

Autores:

Blanco C.A., Caballero. P.A., Cristina M. Rosell, Gómez M., Ronda F.

Fuentes:

scopus