Dairy Ingredients
Author:
Publisher
John Wiley & Sons, Ltd
Reference98 articles.
1. Comparative study of egg white protein and egg alternatives used in an angel food cake system;Abu-Ghoush;J Food Process Pres,2010
2. Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread;Al-Eid;J Cereal Sci,1999
3. Partial replacement of egg white proteins with whey proteins in angel food cakes;Arunepanlop;J Food Sci,1996
4. Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough;Asghar;Food Hydrocolloid,2009
5. Galactosemia: When is it a newborn screening emergency?;Berry;Mol Genet Metab,2012
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