Natural Gums to Improve the Physicochemical Stability of Cake Creams

The physicochemical properties of pastry and confectionery products greatly influence the aesthetic design of a cake topping, since they can be susceptible to physicochemical changes in a very short time, so maintaining a good appearance and texture of the topping becomes a challenge. Generally, cak...

Descripción completa

Detalles Bibliográficos
Autores principales: López-Balladares, Oscar, Espinoza-Montero, Patricio J., Acosta-Sandoval, Ramiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535188/
https://www.ncbi.nlm.nih.gov/pubmed/34681310
http://dx.doi.org/10.3390/foods10102261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535188/
https://www.ncbi.nlm.nih.gov/pubmed/34681310
http://dx.doi.org/10.3390/foods10102261

Ejemplares similares