Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes-Reference-Cited by-同舟云学术

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Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

Published:2014-12 Issue:4 Volume:34 Page:760-766
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Bedoya-Perales Noelia Soledad,Steel Caroline Joy

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v34n4/v34n4a17.pdf

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes;Journal of Food Engineering;2024-04

2. The Valorization of Agro-Wastes and Stevia Leaves as a Sugar Replacer in Cupcake Formulas: Histological and In Vivo Studies on Diabetic Rats;Sustainability;2023-06-05

3. Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia ( Salvia hispanica L.);Cereal Chemistry;2022-10-24

4. Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis;Foods;2022-08-17

5. Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins;Journal of Culinary Science & Technology;2021-09-01

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