Multivariate analysis of staling properties in vacuum-combined baking gluten-free cake during storage
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DOI: 10.1016/j.lwt.2020.109824
Abstract: Abstract In this study, the staling properties of vacuum-combined baking (VCB) gluten-free cake samples were investigated and compared with the conventional baking method. Textural, water-loss and moisture-content changes were determined during 5-day storage. Principal component… read more here.
Keywords: storage; combined baking; properties vacuum; cake ... See more keywords