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Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality

Sara Hedayati, Seid Mahdi Jafari, Siavash Babajafari, Mehrdad Niakousari, Seyed Mohammad Mazloomi

2022Food Hydrocolloids57 citationsDOI

Topics & Concepts

Food scienceOrganolepticIngredientChemistryHealth benefitsFunctional foodFat substituteTraditional medicineMedicineFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality | Litcius