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Microtomography images of different cakes. Names of cakes are shown on the top of each image. (a) Shortening AACC and (b) MAG oleofoam AACC cakes were prepared using the AACC method, and (c–g) the rest of the cakes were prepared using the new lab-developed batter preparation method. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.
