Egg Albumin in Baking Powder

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Baking Powder

A mixture of powdered compounds added to dough or cake mixture to make it rise in cooking. It is used as a substitute for yeast in bread-making. Baking powders consist of a source of carbon dioxide, such as sodium hydrogencarbonate or ammonium hydrogencarbonate, and an acidic substance such as calcium hydrogenphosphate, potassium hydrogentartrate (cream of tartar), or sodium hydrogenphosphate. ...

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Sulfhydryl Groups in Films of Egg Albumin

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ژورنال

عنوان ژورنال: Journal of Industrial & Engineering Chemistry

سال: 1914

ISSN: 0095-9014,1943-2968

DOI: 10.1021/ie50072a009