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Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2015
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648939/ https://ncbi.nlm.nih.gov/pubmed/26604385 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1966-1 |
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