ROLE OF EGG-YOLK LIPOPROTEINS IN FATLESS SPONGE CAKE MAKING

被引:11
作者
GRAHAM, GE [1 ]
KAMAT, VB [1 ]
机构
[1] UNILEVER RES LAB,WELWYN,HERTFORDSHIRE,ENGLAND
关键词
D O I
10.1002/jsfa.2740280106
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
引用
收藏
页码:34 / 40
页数:7
相关论文
共 5 条
  • [1] DITTMER JC, 1964, J LIPID RES, V5, P126
  • [2] CONTRIBUTION OF EGG-YOLK LIPOPROTEINS TO CAKE STRUCTURE
    KAMAT, VB
    LAWRENCE, GA
    HART, CJ
    YOELL, R
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (01) : 77 - 88
  • [3] KAMAT VB, 1973, FD TRADE REV JUN, P9
  • [4] GELATION OF EGG YOLK
    POWRIE, WD
    LITTLE, H
    LOPEZ, A
    [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (01) : 38 - +
  • [5] Schultz J. R., 1967, BAKERS DIG, V41, P56