Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties
Author:
Funder
Universidad Nacional de Colombia
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3507-1/fulltext.html
Reference36 articles.
1. AOAC (2012) AOAC international. Official methods of analysis of AOAC international, 19th edn. Gaithersburg, Maryland
2. Bennion EB, Bamford GST (1997) The technology of cake making, 6th edn. Springer, Boston
3. Bishop KS, Kao CHJ, Xu Y, Glucina MP, Paterson RRM, Ferguson LR (2015) From 2000 years of Ganoderma lucidum to recent developments in nutraceuticals. Phytochemistry 114:56–65
4. Cauvain SP (2003) CAKES | Nature of cakes. In: Caballero B (ed) Encyclopedia of food sciences and nutrition, 2nd edn. Academic Press, Oxford, pp 751–756
5. Esteller MS, Amaral RL, Da Silva Lannes SC (2004) Effect of sugar and FAT replacers on the texture of baked goods. J Texture Stud 35:383–393
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