Cargando...
Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties
The aim of this study was to investigate the effects of replacing vegetable fat at different concentrations (20, 30, 40 and 50%) by betaglucans from Ganoderma lucidum (βGGL), on the physical properties of cake batters, and on the quality of the resultant cakes. The addition of βGGL significantly aff...
Gardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2018
|
| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342768/ https://ncbi.nlm.nih.gov/pubmed/30728589 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3507-1 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|