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

A. Monnet; M. Jeuffroy; C. Villemejane; C. Michon

doi:10.1007/s13197-020-04899-0

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

, , (1) ,

1

A. Monnet

Function : Author

M. Jeuffroy

Function : Author

C. Villemejane

Function : Author

Paris-Saclay University, AgroParisTech

C. Michon

Function : Author
PersonId : 183589
IdHAL : camille-michon
ORCID : 0000-0001-9766-4935
IdRef : 169601102

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Life Sciences [q-bio]

Cindy VILLEMEJANE : Connect in order to contact the contributor

https://hal-agroparistech.archives-ouvertes.fr/hal-03891146

Submitted on : Friday, December 9, 2022-8:43:36 AM

Last modification on : Saturday, December 10, 2022-3:33:26 AM

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

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HAL Id : hal-03891146 , version 1
DOI : 10.1007/s13197-020-04899-0
PUBMEDCENTRAL : PMC8405778

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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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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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