FOOD SCIENCE ›› 1999, Vol. 20 ›› Issue (11): 31-34.
Previous Articles Next Articles
JIAO Xue-Shun, YU Mei
Online:
Published:
Abstract: This paper sammarizes the functional effect of various emulsifiers in cake systems,classification and HLBof the emulsifiers.New advances in emulsifiers include their applications in tbrmulation of cakes with liquid shortening and high ti.uctose syrups.
Key words: Emulsitler Cake Shortening
JIAO Xue-Shun, YU Mei. [J]. FOOD SCIENCE, 1999, 20(11): 31-34.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y1999/V20/I11/31