The role and impact on quality of exogenous and endogenous lipids during sponge cake making
Sarah C. Pycarelle, Jan A. Delcour
Topics & Concepts
Food scienceLeavening agentMixing (physics)ChemistryYolkIngredientAir cellChemical engineeringFermentationBiologyEngineeringAnatomyQuantum mechanicsPhysicsProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis