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Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar

Liting Xing1,2, Fuge Niu1,2, Yujie Su1,2

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.

Journal of the Science of Food and Agriculture
|June 26, 2015
PubMed
Abstract

Keywords:
batter systemdifferential scanning calorimetryegg freshnessrheologytexture

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