Buscar
Mostrando ítems 1-10 de 26
Starches from non-conventional sources to improve the technological characteristics of pound cake
(Univ Federal Santa MariaSanta MariaBrasil, 2013)
Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour
(AMER ASSOC CEREAL CHEMISTS, 2008)
The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes. and the effects on physical and sensory properties of the cakes were ...
IN VITRO STARCH DIGESTIBILITY AND EXPECTED GLYCEMIC INDEX OF POUND CAKES BAKED IN TWO-CYCLE MICROWAVE-TOASTER AND CONVENTIONAL OVEN.
(2013-02-26)
Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake ...
INFLUENCE OF WHOLEOAT FLOUR, OAT FLAKES AND SOY PROTEIN ISOLATE ADDITION IN POUND CAKE TECHNOLOGICAL QUALITY
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2011)
Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake
(Elsevier Science BvAmsterdamHolanda, 2013)
Use Of Chia (salvia Hispanica L.) Mucilage Gel To Reduce Fat In Pound Cakes
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)