Effect of crumb cellular structure characterized by image analysis on cake softness
Author:
Affiliation:
1. UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
2. Mondelēz International, 91400 Saclay; France
3. Cnam; 75002 Paris France
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12303/fullpdf
Reference26 articles.
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4. Role of free flour lipids in batter expansion in layer cakes I. Effects of aging;Clements;Cereal Chemistry,1982
5. A study of the baking process by differential scanning calorimetry;Donovan;Journal of the Science of Food and Agriculture,1977
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