The effectiveness of ultrasound bath and probe treatments on the quality of baking and shelf life of cupcakes-Reference-Cited by-同舟云学术

The effectiveness of ultrasound bath and probe treatments on the quality of baking and shelf life of cupcakes

Published:2020-05-16 Issue:6 Volume:8 Page:2929-2939
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Esmaeilzadeh Kenari Reza¹^ORCID,Nemati Azita¹

Affiliation:

1. Department of Food Science and Technology Faculty of Agricultural Engineering Sari Agricultural Sciences and Natural Resources University Sari Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1595

Reference22 articles.

1. Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar

2. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

3. Applications of ultrasound in analysis, processing and quality control of food: A review

4. Influence of the dosing process on the rheological and microstructural properties of a bakery product

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