טוען...
Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality
The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, re...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2015
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648900/ https://ncbi.nlm.nih.gov/pubmed/26604393 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1909-x |
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