Advanced Techniques for Monitoring Changes in Sponge Cakes

Comes news of an advance in Sponge Cake research: “Monitoring Changes in Sponge Cakes during Aging by Front Face Fluorescence Spectroscopy and Instrumental Techniques,” Eliot Patrick Botosoa, Christine Chénè, and Romdhane Karoui, Journal of Agricultural and Food Chemisrty, 2013, 61 (11), pp 2687–2695. (Thanks to investigator Tom Gill for bringing this to our attention.) The […]