EFFECT OF EGG REPLACERS ON STRUCTURAL PROPERTIES OF STARCHES AND GLUTENS IN EGGLESS CAKES

EFFECT OF EGG REPLACERS ON STRUCTURAL PROPERTIES OF STARCHES AND GLUTENS IN EGGLESS CAKES

Master's

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Bibliographic Details
Main Author: LIN MUYANG
Other Authors: CHEMISTRY
Format: Theses and Dissertations
Language:English
Published: 2016
Subjects:
Eggless cake, Soybean protein isolate (SPI), Pea protein isolate (PPI), Emulsifier, Fourier transform infrared spectroscopy, Atomic force microscopy
Online Access:http://scholarbank.nus.edu.sg/handle/10635/132137
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Institution: National University of Singapore
Language: English

Internet

http://scholarbank.nus.edu.sg/handle/10635/132137

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