Effect of rhamnolipids on sponge cake batter and product quality

SUN Yiming; NIU Yongwu; QIAO Shan; YANG Yanxiao; ZHAO Renyong; TIAN Shuangqi

doi:10.13995/j.cnki.11-1802/ts.032993

SUN Yiming, NIU Yongwu, QIAO Shan, YANG Yanxiao, ZHAO Renyong, TIAN Shuangqi

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 199-206.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 199-206. DOI: 10.13995/j.cnki.11-1802/ts.032993

Effect of rhamnolipids on sponge cake batter and product quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(19): 199-206 https://doi.org/10.13995/j.cnki.11-1802/ts.032993

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Received	Revised	Published
2022-07-18	2022-08-28	2023-10-15
Issue Date
2023-11-01

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