Mostrar el registro completo del ítem
Eslava-Zomeño, C.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2016). Designing a Clean Label Sponge Cake with Reduced Fat Content. Journal of Food Science. 81(10):2352-2359. doi:10.1111/1750-3841.13446
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/102607
Título: | Designing a Clean Label Sponge Cake with Reduced Fat Content | |
Autor: | Eslava-Zomeño, Cristina | |
Entidad UPV: |
|
|
Fecha difusión: |
|
|
Resumen: |
[EN] The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with
OptiSolTM5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides
a ...[+]
|
|
Palabras clave: |
|
|
Derechos de uso: | Reserva de todos los derechos | |
Fuente: |
|
|
DOI: |
|
|
Editorial: |
|
|
Versión del editor: | https://doi.org/10.1111/1750-3841.13446 | |
Código del Proyecto: |
|
|
Agradecimientos: |
The authors are grateful to INIA for financial support through the BERRYPOM- Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project ...[+]
|
|
Tipo: |
|