PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.
In this study, it was used 75% of sugar in cake were substituted by stevioside to give the equivalent sweetness of replaced sugar. Shortening was also substituted at 50% level by maltodextrin gel. Wheat flour was replaced at 5,10,15 and 20% levels by okara, com bran and peanut hulls as fiber sour...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | Artigo |
| Dil: | Árabe |
| Baskı/Yayın Bilgisi: |
Mansoura University, Faculty of Agriculture
2004-11-01
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| Seri Bilgileri: | Journal of Food and Dairy Sciences |
| Konular: | |
| Online Erişim: | https://jfds.journals.ekb.eg/article_240573_952f046a51aa2afeb4cc4032e8fc6fbd.pdf |
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