Physical and sensory characteristics of cake prepared with six whole-grain flours

Author:

Ávila Bianca Pio,Braganca Guilherme Cassão Marques,Rockenbach Reni,Alves Gabriela Dutra,Monks Jander,Gularte Márcia Arocha,Elias Moacir Cardoso

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Reference35 articles.

1. A.M. Atef, T.R. Mostafa, A.A. Samia, Utilization of faba bean and cowpea flours in gluten free cake production. Aust. J Basic Appl. Sci. Submiss. 5(12), 2665–2672 (2011)

2. D.E. Ortiz, in Encyclopedia of Grain Science. Cakes, pastries, muffins and bagels (Elsevier, Amsterdam, 2004), pp. 134–140

3. M.A. Gularte, E. Hera, M. Gómez, C.M. Rosell, Effect of different fibers on batter and gluten-free layer cake properties. LWT Food Sci. Technol. 48, 209–214 (2012). doi: 10.1016/j.lwt.2012.03.015

4. E. Gallagher, in Gluten-free cereal products and beverages in Food Science and Technology. Formulation and nutritional aspects of gluten-free cereal products and infant foods.. (2008). doi: 10.1016/B978-012373739-7.50016-2

5. A.M. Nicoletti, L.P. Silva, L.H. Hecktheuer, G.S.P. Toledo, L.C. Gutkoski, Uso de subprodutos agroindustriais no desenvolvimento de macarrão nutricionalmente melhorado. Alimentação e Nutrição 18(4), 421–429 (2007)

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