Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour - Archive ouverte HAL Access content directly
Journal Articles Journal of Food Science and Technology Year : 2021

Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour

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1
A. Monnet
  • Function : Author
M. Jeuffroy
  • Function : Author
C. Michon

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hal-03891146 , version 1 (09-12-2022)

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A. Monnet, M. Jeuffroy, C. Villemejane, C. Michon. Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour. Journal of Food Science and Technology, 2021, 58 (11), pp.4252-4262. ⟨10.1007/s13197-020-04899-0⟩. ⟨hal-03891146⟩

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