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Autophagy 19(5):13961405

There are many types of leaveners: Yeast, which is commonly used in recipes for bread, pizza dough, cinnamon rolls, and doughnuts Steam, which can puff up dough like choux pastry (used to make churros) Air, which can be whipped into ingredients like eggs, butter, or cream to create rise Chemical leaveners - baking soda and baking powder - which become activated to release a gas, creating air pockets in baked goods and causing rise If you've done any baking, you know just how common baking soda and baking powder are in everything from cookies to cakes to muffins and beyond

For example, ALP-catalyzed silver metallization on the substrate or AuNPs can enhance the Raman signal of dyes

[DOI] [PubMed] [Google Scholar] 356.Oller-Salvia B., Teixido M., Giralt E