Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

Author:

Mau Jeng-Leun,Lee Ching-Ching,Chen Yi-Ping,Lin Sheng-Dun

Funder

Ministry of Science and Technology, Taiwan

Publisher

Elsevier BV

Subject

Food Science

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4. The stabilisation of air in cake batters- the role of fat;Brooker;Food Structure,1993

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