Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters
Sponge cakes containing total substitution of whole egg with egg yolk had the largest volume, best texture, highest moisture, colour and flavour compared with all other cakes. Cakes made with total substitution of other proteins had smaller volumes than the control, while those made with egg white h...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39548/1/Effects%20of%20protein%20from%20different%20sources%20on%20the%20characteristics%20of%20sponge%20cakes%2C%20rice%20cakes%20%28apam%29%2C%20doughnuts%20and%20frying%20batters.pdf http://psasir.upm.edu.my/id/eprint/39548/ |
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