Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

已完结 10 由加以星星发布于 2025/11/19 13:17:41

DOI:10.1016/j.foodchem.2023.135860
文献类型：期刊论文
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Elsevier

Abstract：The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two su

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