Effects of monoglycerides on aeration enhancement during industrial production of cakes and ice creams
Monoglycerides are the most commonly used food emulsifiers, as crumb softener, emulsion stabiliser and aeration enhancer. Putting aside the product composition, the main variations in monoglycerides are the fatty acid composition and degree of unsaturation. This study aimed to evaluate the aeration...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/69990/1/FK%202017%2089%20-%20IR.pdf |
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