Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake
Author:
Publisher
EDP Sciences
Subject
Biochemistry,Food Science
Link
http://www.ocl-journal.org/10.1051/ocl.2012.0434/pdf
Reference26 articles.
1. Bennion EB, Bamford GST.The technology of cake making 6th ed. Londres : Blackie Academic & Professional, 1997.
2. Formulation of zero-transacid shortenings and margarines and other food fats with products of the oil palm
3. Bourne MC. Food texture and viscosity : concept and measurement. New York : Academic press, 2002.
4. Cauvain SP, Young LS.Baked Product: Science, Technology and Practice. USA : Wiley & Sons, 2006.
5. Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours
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