Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
- 期刊名称Food Hydrocolloids
- 作者Díaz-Ramírez, Mayra; Calderón-Domínguez, Georgina; García-Garibay, Mariano; Jiménez-Guzmán, Judith; Villanueva-Carvajal, Adriana; Salgado-Cruz, Ma de la Paz; Arizmendi-Cotero, Daniel; Del Moral-Ramírez, Elizabeth
- 印刷ISSN0268-005X
- 文件大小2470.58KB
- 发表时间2016-6
- DOI10.1016/j.foodhyd.2016.06.020
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