Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05745-9.pdf
Reference34 articles.
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3. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917. https://doi.org/10.1139/o59-099
4. Campbell GM, Mougeot E (1999) Creation and characterisation of aerated food products. Trends Food Sci Technol 10:283–296. https://doi.org/10.1016/S0924-2244(00)00008-X
5. Campos JM, Stamford TLM, Sarubbo LA (2019) Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings. Biodegradation 30:313–324. https://doi.org/10.1007/s10532-019-09877-8
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1. The Physicochemical and Functional Properties of Biosurfactants: A Review;Molecules;2024-05-28
2. Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low- and high- moisture foods part I: Cookies and muffin;Food and Humanity;2024-05
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