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Functionality of several cake ingredients: a comprehensive approach

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Rodriguez Garcia, J.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2013). Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences. 31(4):355-360. http://hdl.handle.net/10251/75249

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Title: Functionality of several cake ingredients: a comprehensive approach
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role ...[+]
Subjects: Fat replacement , Inulin , Physical properties , Structure
Copyrigths: Reserva de todos los derechos
Source:
Czech Journal of Food Sciences. (issn: 1212-1800 )
DOI: 10.17221/412/2012-CJFS
Publisher:
CZECH ACADEMY AGRICULTURAL SCIENCES
Publisher version: http://doi.org/10.17221/412/2012-CJFS
Thanks:
The authors are grateful to Conselleria de Educacion of Valencia Government for financing the contract of the author JULIA RODRIGUEZ-GARCIA. The authors also thank the Sensus company for the inulin supply.
Type: Artículo

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