Influencia de la sustitución de ingredientes en las características reológicas, calóricas y sensoriales en un cake tipo magdalena
The present study examines the effect on the rheological, sensorial and caloric properties in a bakery product: the madeleine, when is substituted wheat flour and sugar for resistant starch and Rebaudioside-A, respectively. The experimental tests allowed the study and analysis of the effect of subst...
Saved in:
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | article |
| Sprog: | spa |
| Udgivet: |
2010
|
| Fag: | |
| Online adgang: | http://www.dspace.espol.edu.ec/handle/123456789/9080 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag