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Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts.
Food Microbiol. 2020 Apr;86:103317. doi: 10.1016/j.fm.2019.103317. Epub 2019 Sep 5.
Food Microbiol. 2020.
PMID: 31703862
The famous French dessert "ile flottante" consists of a sweet egg white foam floating on a vanilla custard cream, which contains highly nutritive raw materials, including milk, sugar and egg. ...
The famous French dessert "ile flottante" consists of a sweet egg white foam floating on a vanilla custard cream, which contains high …
Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.
Przygodzka M, Zieliński H, Ciesarová Z, Kukurová K, Lamparski G.
Przygodzka M, et al.
Food Sci Nutr. 2016 Jan 15;4(4):651-60. doi: 10.1002/fsn3.329. eCollection 2016 Jul.
Food Sci Nutr. 2016.
PMID: 27386114
Free PMC article.
Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. ...In contrast, browning index increased in compare to cakes without spi …
Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mi …
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