Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design

Author:

Rahmati Nazanin Fatemeh,Mazaheri Tehrani Mostafa

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference29 articles.

1. AACC (1983) Approved methods of the AACC. Methods 10–91, St Paul, MN: American Association of Cereal Chemists.

2. AACC (1988) Approved methods of the AACC. Method 74–09. St. Paul, MN: American Association of Cereal Chemists.

3. AACC (2000) Approved Methods of the American Association of Cereal chemists, 10th edn. AACC, St. Paul, MN

4. Ashwini A, Jyotsna R, Indrani D (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocol 23:700–707

5. Baker SR (1997) Maximizing the use of food emulsifiers. MSc thesis. University of Illinois, Illinois

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