Food Emulsifiers and Cake Dispersions
- 주제(KDC) 500
- 개최기관명 이화여자대학교 아시아식품영양연구소
- 발표년도 2002
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000060114
- 본문언어 영어
목차
1. Introduction
2. Types and functions of emulsifiers
3. Types of cake systems
4. Shortened cakes
1) Multistage mixed cakes
2) Single-stage mixed cakes
5. Fat-free cakes
6. Reduced-calorie cakes
1) Reduced-fat systems
2) Reduced-sugar systems
7. Conclusion
References