Effect of different protein powders on the quality of eggless chiffon cake
碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 107 === Egg is one of the important ingredients in cake. It can contribute to cake batter gelatinizing and as an emulsifier due to its good foamability, emulsibility and adhesiveness. Since 2015, Taiwan Food and Drug Administration has incorporated eggs in th...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/wpk4ht |