Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área de conocimiento
Ciencia de los alimentos(2)
Año de Publicación
2003(2)
Origen
scopus(2)
Effect of sodium lauryl sulphate on the texture of sponge cake
ArticleAbstract: Sponge cake was prepared by adding sodium lauryl sulphate (SLS), an anionic surfactant, to egg albumPalabras claves:Cohesiveness, Consistency, FIRMNESS, Sodium lauryl sulphate, Sponge cake, Texture profile analysisAutores:Cristina M. Rosell, Gujral H.S., Sharma S., Singh S.Fuentes:scopusNote: Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture
ArticleAbstract: Barley flour (0, 10 and 20% w/w), wet gluten (0, 7.5 and 15% w/w) and ascorbic acid (0, 10 and 20 ppPalabras claves:Barley flour, bread, Cohesiveness, Crumb, Texture profile analysis, Wet glutenAutores:Cristina M. Rosell, Gaur S., Gujral H.S.Fuentes:scopus