The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes
Author:
Affiliation:
1. Faculty of Engineering, Department of Food Engineering Van Yüzüncü Yıl University Van Turkey
2. Özalp Vocational School, Food Technology Program Van Yuzuncu Yıl University Van Turkey
3. Institute of Science Van Yüzüncü Yıl University Van Turkey
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17160
Reference37 articles.
1. Production of Ready-to-Bake Whole Grain Barley Cake Mix with Improved Quality
2. Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends
3. Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press-Cake
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