【論文發表】Potato protein isolate as a plant-based foaming agent for the development of egg-free and sucrose-free angel food cake
| Autohr： |
Yi-Xiang Xu, Wen-Chieh Sung1* |
| Department： |
1 Department of Food Science |
| Keywords： |
Potato protein; Foaming properties; Egg-free; Ange; food cake; Plant-based alternative; Baking test |
| Journal Title： |
Applied Food Research |
| Volume： |
6(1): 102097 (2026); DOI: 10.1016/j.afres.2026.102097 |
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