Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement
Concerns about health problems caused by diet increase the demand for foods with lower fat levels. However, consumers still expect that these products have characteristcs as close as possible to the full fat versions. Batter rheology is very important to determine cake quality. Thus, this study obse...
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| Main Authors: | , , |
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| Format: | Online |
| Language: | Portuguese |
| Published: |
Universidade Estadual de Campinas
2019
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| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1649 |
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