Open AccessIMPROVING THE EMULSION STABILITY OF SPONGE CAKE BY THE ADDITION OF ?-POLYGLUTAMIC ACID
Author(s) -
Yung-Shin Shyu,
WenChieh Sung
Publication year - 2010
Publication title -
journal of marine science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 27
eISSN - 2709-6998
pISSN - 1023-2796
DOI - 10.51400/2709-6998.1948
Subject(s) - differential scanning calorimetry , sponge , emulsion , materials science , polyglutamic acid , scanning electron microscope , enthalpy , viscosity , food science , chemistry , chemical engineering , composite material , organic chemistry , biochemistry , physics , quantum mechanics , botany , biology , thermodynamics , engineering