Starch tray with addition of different components foamed by baking process
The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2013-06-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0005_starch-tray-with-addition-of-different-components-foamed-by-baking-process.php |