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Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder
To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon ad...
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| Publicado no: | Prev Nutr Food Sci |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4596347/ https://ncbi.nlm.nih.gov/pubmed/26451358 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2015.20.3.204 |
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