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Fig. 5 | Food Production, Processing and Nutrition

Fig. 5

From: Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

Fig. 5

The observation of the appearance and inner core of different chiffon cakes. C-Control represented the chiffon cake without soybean protein isolates nor blueberry anthocyanins; C-SPI and C-SPI-BANs represented the chiffon cakes with soybean protein isolates and those complexed with blueberry anthocyanins as partial replacements for egg white, respectively

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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