Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake
Author:
Affiliation:
1. Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); Mashhad Iran
Publisher
Wiley
Subject
Food Science
Reference35 articles.
1. Studying the possibility of preparing an egg-free or egg-less cake;Abdul Hussain;International Journal of Engineering and Technology,2009
2. Meta-analysis of the effects of soy protein intake on serum lipids;Anderson;The New England Journal of Medicine,1995
3. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake;Ashwini;Food Hydrocolloids,2009
4. Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women;Cassidy;American Journal of Clinical Nutrition,1994
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