Effects of monoglycerides on aeration enhancement during industrial production of cakes and ice creams

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Effects of monoglycerides on aeration enhancement during industrial production of cakes and ice creams

Monoglycerides are the most commonly used food emulsifiers, as crumb softener, emulsion stabiliser and aeration enhancer. Putting aside the product composition, the main variations in monoglycerides are the fatty acid composition and degree of unsaturation. This study aimed to evaluate the aeration...

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Bibliographic Details
Main Author:	Lee, Lai Yee
Format:	Thesis
Language:	English
Published:	2017
Online Access:	http://psasir.upm.edu.my/id/eprint/69990/ http://psasir.upm.edu.my/id/eprint/69990/1/FK%202017%2089%20-%20IR.pdf

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