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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...

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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

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