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Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs....
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| Publicado no: | Plant Foods Hum Nutr |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer US
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6096888/ https://ncbi.nlm.nih.gov/pubmed/29948608 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11130-018-0675-0 |
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