Article ID Journal Published Year Pages File Type
10544167 Food Chemistry 2005 6 Pages PDF
Abstract
The investigations demonstrated the prevention of crumb ageing of dietetic sucrose-free sponge cake when a pectin-containing edible film was used. This sponge cake had better preserved freshness, especially up to the fifth day of storage.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Investigation of the retaining effect of a pectin-containing edible film upon the crumb ageing of dietetic sucrose-free sponge cake
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