Understanding functionality of sucrose in cake for reformulation purposes
Author:
Affiliation:
1. Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
Funder
Dutch Ministry of Economic Affairs
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1786003
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1. Surprising Temperature Scaling of Viscoelastic Properties in Polymers
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5. Egg yolk: structures, functionalities and processes
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