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USE OF VEGETABLE OILS,EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL,FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE |
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| Authors: | RASHMI KUMARI T. JEYARANI C. SOUMYA D. INDRANI |
| Affiliation: | 1. Flour Milling, Baking and Confectionery Technology Department;2. Lipid Science and Traditional Foods Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570 020, India |
| Abstract: | |
| Keywords: | Coconut oil emulsifiers fatty acid profile hydrocolloids microstructure pound cake rheology sunflower oil |