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Food Emulsifiers and Cake Dispersions

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

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