Optimization of Production and Textural Properties Analysis of Mulberry Sugar-free Angel Cake
The experiment was conducted for developing a sugar-free, low-fat and low-calorie angel cake with no-eggy flavour and palatability, so as to broaden the application of mulberry and satisfy the public's demand for novel baked foods. Using single-factors and response surface experiments for optim...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120259 |