AN ENHANCED SPONGE CAKE WITH PUMPKIN PASTE OR SWEET POTATO PUREE
The potential use of pumpkin or yellow sweet potato in sponge cake was of great interest as vegetables rich in functional or bioactive compounds and minerals. Current work interested in improving sponge cake for the appearance, flavor, texture and tenderness at levels of 5,10,15,20 and 25% pumpki...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Árabe |
| Udgivet: |
Mansoura University, Faculty of Agriculture
2007-11-01
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| Serier: | Journal of Food and Dairy Sciences |
| Fag: | |
| Online adgang: | https://jfds.journals.ekb.eg/article_204804.html |
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