Rheological characterisation of full-fat and reduced-fat aerated icings
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111014
Abstract: Abstract Aerated icings are a sweet, fat-rich, and uncooked type of glaze material made by whipping sugar and fat together to form a bubbly fluid. The rheological behaviour of full-fat and reduced-fat aerated icings was… read more here.
Keywords: reduced fat; full fat; fat; fat reduced ... See more keywords