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Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

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Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Díaz-Ramírez, Mayra et al · Wiley Blackwell Publishing, Inc · 2016 · ISSN 1744-1753

The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated...

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Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

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Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

Hae-Soo Kwak et al · Springer Nature · 2016 · ISSN 2636-0772

Abstract The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tom...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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