Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein.
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- Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 605, doi. 10.1007/s11947-014-1428-1
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- Article
Works matching DE "EGG-free cooking"
Results: 3
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Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 2828, doi. 10.1007/s11694-019-00203-7
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- Article
3
An Eggless Christmas.
- Published in:
- History Today, 2022, v. 72, n. 12, p. 18
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- Article