Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins - Concepedia

Concepedia

Publication | Open Access

Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

DOI Full Paper Access

49

Citations

40

References

2019

Year

Melissa Assad Bustillos, Camille Jonchère, Catherine Garnier, Anne-Laure Réguerre, Guy Della Valle

Food Hydrocolloids

BiomanufacturingEngineeringPea ProteinsSponge CakesRheological PropertyRheologyFood StructureMedicineMicrostructural CharacterizationBiophysicsBiomolecular Engineering

References

	Year	Citations

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