|
KMID : 1024420050090030208
|
|
Food Engineering Progress
2005 Volume.9 No. 3 p.208 ~ p.216
|
|
|
Effects of Soy Protein and Sodium Stearoyl Lactylate on Baking Properties of White Layer Cake
|
|
Chang Hak-Gil
Park Young-Seo
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
white Layer cake, soy protein concentrate, sodium stearoyl Lactylate, cake
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|