The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting
完整和破碎蛋黄低密度脂蛋白在海绵蛋糕制作中的作用及其对淀粉和蛋白质介导的结构形成的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods10010107
Pycarelle, Sarah C; Bosmans, Geertrui M; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A
