Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream
Author:
Affiliation:
1. Department of Mechanical EngineeringIstanbul Gedik University Istanbul Turkey
2. Department of Food EngineeringHacettepe University Ankara Turkey
3. Department of Food EngineeringMiddle East Technical University Ankara Turkey
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13167
Reference45 articles.
1. Effect of egg size and strain and age of hens on the solids content of chicken eggs
2. Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes
3. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake
4. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter
5. Acylation of Egg White Proteins with Acetic Anhydride and Succinic Anhydride
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