Article ISI SCOPUS
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY  (2017)

Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer

Jarpa-Parra, Marcela; Wong, Leah; Wismer, Wendy; Temelli, Feral; Han, Jay; Huang, Weijuan; Eckhart, Ewelina; Tian, Zhigang; Shi, Kaiyong; Sun, Tianwei; Chen, L.

Keywords: Baking, food quality, proteins, rheology, sensory evaluation.

Más información

Título según WOS: Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer
Título según SCOPUS: Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer
Título de la Revista: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen: 52
Número: 7
Editorial: Wiley
Fecha de publicación: 2017
Página de inicio: 1604
Página final: 1613
Idioma: English
DOI:

10.1111/ijfs.13433
Notas: ISI, SCOPUS - WOS Core collection ISI