Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
Elena Díez-Sánchez, Empar Llorca, Amparo Tárrega, Susana Fiszman, Isabel Hernando
Topics & Concepts
PomaceLeavening agentFood scienceIngredientSodium bicarbonateCitric acidChemistryPyrophosphateRaw materialFermentationBiochemistryOrganic chemistryEnzymeFood composition and propertiesNanocomposite Films for Food PackagingFood Chemistry and Fat Analysis