Rodríguez García, J.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2012). Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science. 77(2):189-197. https://doi.org/10.1111/j.1750-3841.2011.02546.x
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81810
Title: | Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties | |
Author: | Rodríguez García, Julia Puig Gómez, Consuelo Ana Salvador, Ana | |
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[EN] The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P ...[+]
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Copyrigths: | Cerrado | |
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Publisher version: | http://doi.org/10.1111/j.1750-3841.2011.02546.x | |
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The authors are indebted to Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educacion of Valencia Government for financing ...[+]
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