Effect of sodium lauryl sulphate on the texture of sponge cake

Article

Abstract: Sponge cake was prepared by adding sodium lauryl sulphate (SLS), an anionic surfactant, to egg album

Palabras claves:

Cohesiveness, Consistency, FIRMNESS, Sodium lauryl sulphate, Sponge cake, Texture profile analysis

Autores:

Cristina M. Rosell, Gujral H.S., Sharma S., Singh S.

Fuentes:

scopus