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Effect of Conventional Versus Ultrapasteurization of Egg Components on the Quality of Custards and Cakes

by Bharti A et al.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May - June2001Availability: Items available for loan: 1 .

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Effect of Pasteurization Methods on the Quality Characteristics of Yolk and Sponge Cakes

by Bharti A et al.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: January - February 2002Availability: Items available for loan: 1 .

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