SIMPLY CAKES - ANGEL, POUND, AND CHIFFON - ALSTONE,E

被引:0
|
作者
SUTTON, J
机构
关键词
D O I
暂无
中图分类号
G25 [图书馆学、图书馆事业]; G35 [情报学、情报工作];
学科分类号
1205 ; 120501 ;
摘要
引用
收藏
页码:181 / 181
页数:1
相关论文
共 50 条
  • [31] Dried apples replacing sugar in pound cakes: Physicochemical composition and sensory analysis
    Beraldo, Igor Macedo
    Botelho, Raquel Braz Assuncao
    Romao, Bernardo
    de Alencar, Ernandes Rodrigues
    Zandonadi, Renata Puppin
    INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2023, 32
  • [32] Comparison of crumb microstructure from pound cakes baked in a microwave or conventional oven
    Sanchez-Pardo, Maria Elena
    Ortiz-Moreno, Alicia
    Mora-Escobedo, Rosalva
    Chanona-Perez, Jose Jorge
    Necoechea-Mondragon, Hugo
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (04) : 620 - 627
  • [33] 'ANGEL' - TAYLOR,E
    JORDIS, C
    QUINZAINE LITTERAIRE, 1989, (526): : 6 - 6
  • [34] 'ANGEL' - LUBITSCH,E
    AMIEL, V
    POSITIF, 1985, (292): : 20 - 21
  • [35] RESPONSE-SURFACE METHODOLOGY FOR ANALYSIS OF PROTEIN INTERACTIONS IN ANGEL FOOD CAKES
    JOHNSON, TM
    ZABIK, ME
    JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1226 - 1230
  • [36] RELATIONSHIP OF SHELL EGG QUALITY AND PERFORMANCE OF EGG WHITE IN ANGEL FOOD CAKES
    HARNS, JV
    SAUTER, EA
    MCLAREN, BA
    STADELMAN, WJ
    FOOD RESEARCH, 1953, 18 (04): : 343 - 350
  • [37] Partial replacement of egg white proteins with whey proteins in angel food cakes
    Arunepanlop, B
    Morr, CV
    Karleskind, D
    Laye, I
    JOURNAL OF FOOD SCIENCE, 1996, 61 (05) : 1085 - 1093
  • [38] Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment
    Yim, Sophorlkun
    Choi, Hyun Woo
    Hahn, Jungwoo
    FOOD SCIENCE AND BIOTECHNOLOGY, 2025,
  • [39] Pound/Cummings - The correspondence of Ezra Pound and E.E. Cummings - Ahearn,B
    Mangan, G
    TLS-THE TIMES LITERARY SUPPLEMENT, 1997, (4935): : 30 - 30